After Christmas is always a tough time for cooking. You're stuffed with so much bird that you really can't stand to see turkey for at least another 10 months. Mountains of Christmas Pudding, in lakes of whiskey, drift across your fevered dreams.
So, in the midst of this, food was required, and I was the one volunteered to shop at the local supermarket (here in Spokane, where we're staying for a few days) and make something to stop the incessant background rumbling of tummies !
Ingredients
| Leeks | 4 |
| Celery | 1 head |
| Chicken Broth | 1 litre |
| Sweet Corn | 2 cans |
| Chicken Breast | 2 |
| Andouille | 1 large |
Herbs and Spices
| Fennel | 6 tbsp |
| Herbes de Provence | 4 tbsp |
| Garlic | 2 tbsp |
| Parsley | 4 tbsp |
| Salt and Pepper | 1 tsp each |
Instructions
- Chop the celery and leeks into small pieces.
- Rinse the leek well to remove and sand or mud.
- Add the greens and the chicken broth to the slow cooker.
- Start the slow cooker at maximum heat.
- Cut the chicken breasts into small (2 cm) pieces and fry them gently in oil (olive oil or even butter will do fine) with more Herbes de Provence added to flavour.
- Slice the Andouille and fry this gently also.
- Add the meat to the slow cooker, and then the balance of the herbs and spices.
- Mix well and then add the corn and blend well into the mix.
- Leave to cook for two or three hours and then serve.
Bon Appetit!!
TTFN
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