Made a tasty chicken, leek and mustard dish tonight

[claireh]

I found this recipe in The Sunday Times a couple of weeks ago. I fancied trying it as it looked super easy (my kind of recipe!).

Anyway, I made it tonight and I am really pleased how it turned out. Next time I wouldn't bother browning the chicken thighs as I used boneless and skinless ones so I don't think the browning was really necessary.

I served it with new potatoes and runner beans and it was super tasty. I think it would be lovely with crusty bread and watercress salad too.

Chicken with leeks and Mustard

8 chicken thighs
salt and pepper
1tbs olive oil
200ml dry white wine
4 medium leeks trimmed cleaned and cut into 5cm lengths
2 cloves garlic crushed
Leaves from 4 sprigs of thyme
2 bay leaves
200ml chicken stock
1-1.5 tbs of dijon mustards
A large handful of parsley finely chopped

Heat the oven to 200oc / gas mark 6. Season the chicken well on both sides (I only used pepper) then heat the oil in a large frying pan and brown in two batches - skin down for 3 minutes then skin up for a minute more. When each batch is browned move it to a roasting tray or large, shallow, ovenproof dish, putting the thighs skin side up.

Tip the fat from the frying pan. Pour in the wine and bubble for 5 minutes, then add everything else except the mustard and parsley. Bubble for 5 minutes more. Tip the leeks and juices around the chicken pieces. Cover with a sheet of foil and put in the oven for 30 minutes. Remove the foil and cook for another 30 minutes.

When the chicken is cooked tip the juices inot a bowl and thoroughly whisk in the mustard to taste. Pour back around the chicken. Scatter over the chopped parsley and serve.

HTH someone else too!

[MsBooCat]

That sounds lovely! I'll be trying it soon.

[pinkelephantonacid]

That does sound good.

I have a thing about leeks at the moment, and love anything that contains them. going to have to make this for dinner!