One thing about visiting the family at Reedy Creek, is that I always come back stocked up with Outback Pride products and inspired to share the things I make. I'm making it easier on myself now by skipping the step by step photography and just remembering to take a single image if possible!
This one I actually made on Monday night, after our drive home (and a quick grocery shop by Ben).
600gm free range chicken thigh fillets, roughly chopped
1 leek, white part quartered and sliced
125gm button or swiss mushrooms, sliced
1 zucchini, quartered lengthways and sliced
2 large cloves garlic, crushed
1/4 cup extra virgin olive oil
1 cup chicken stock
1/2 cup light cream
2 tsp of fresh native thyme, finely chopped (if unavailable, replace with dried native thyme)
1 tsp Native Pepper Seasoning
Heat half of olive oil in a wide frypan or a saucepan. Brown chicken in batches and set aside.
Heat the remaining olive oil. Saute garlic for 1 minute until fragrant, add leek. Cook, stirring for 1 minute and then add mushrooms and zucchini. Cook until all vegetables are soft and leek slightly translucent. Return chicken to the pan. Add chicken stock and bring to the boil. Reduce to a simmer, add cream, native thyme and native pepper seasoning. Simmer for half an hour or so. Serve with rice. It can also be baked as a casserole in a lidded dish for 1 hour. Serves 4.