Published : June 28, 2015
Serves 4
8 slices proscuitto
750-1kg chicken thighs, cut into pieces
30g butter
Olive oil
1 large leek
2 cloves of garlic, chopped
500ml chicken stock
50ml white wine (optional)
pinch of dried thyme, or a short sprig of fresh thyme
1 bay leaf
salt and pepper if required
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