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Nutrition: Per serving (6)

  • kcal400
  • fat27g
  • saturates9g
  • carbs12g
    low
  • sugars4g
    low
  • fibre4g
  • protein26g
    high
  • salt1g

Method

  • step 1

    Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.

  • step 2

    Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.

  • step 3

    Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.

  • step 4

    When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Recipe from Good Food magazine, December 2019

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Comments, questions and tips (106)

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Overall rating

A star rating of 4.5 out of 5.244 ratings

kjnoble7560764

question

How do I reheat after freezing please?

ajcstevenson69520

500ml of stock is too much and now I'm left with several portions of watery, split sauce :( I'd try again with maximum 300ml stock, and would also recommend removing the chicken thighs after the initial 30 min simmer, then reducing the sauce before adding the creme fraiche and the other bits so that…

Lyndajtorrie55302

Why does my mustard/creme fraiche split? Tastes good but does not look that appetising ?

katiefudge.lse

question

Does this freeze well?

ajcstevenson69520

Yes it does actually, just defrost slowly and reheat gently and thoroughly.

danthehammer.65

Added mushrooms, Thyme and used less water as advised. Lovely.

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