It is delicious and easy to make. I didn't want skin on the chicken, so I was planning to use skin-off, boneless chicken thighs, but they were so expensive in the supermarket compared to skin-on, bone in thighs (around £3 more expensive). I used skin-on, bone-in thighs but removed the skin before using them but kept the bones in 😃. I added a generous splash of white wine, too, when I added the leeks. I thought it would add a little something extra to the flavour, and it did! I used cornflour instead of plain flour as the thickener as my husband is coeliac (also used a gluten free stock cube). I had it with brown rice and my husband had mashed potatoes left over from the night before.
