Creamy chicken, thyme and leek

This goes really well with some plain rice, and maybe some steamed greens/broccoli.

You'll need:

3-4 chicken thighs, deboned and chopped into large chunks (it's also good with leftover cooked chicken)
1/2 small carton of cream (or whatever you've got left in the fridge)
a couple of large leeks
a clove of garlic, or a bulb of wet garlic, finely chopped
a few sprigs of fresh thyme (or a sprinkle of the dried stuff)
lots of black pepper

Chuck the chicken into a frying pan, together with a slosh of olive oil, and brown the meat. Tip in the leeks and garlic, and fry until they have softened too.

Add the cream and a little water, sprinkle over the herbs, and leave to simmer for 10-15 minutes until the chicken is cooked through (you may have to add a little more water to stop it sticking).