There's only one word to describe this mustard chicken and leek one-pot recipe from the Christmas 2020 BBC Good Food magazine...YUM! It's soooo good and it will most definitely be made again (and again), just not on a 'school night', so that we can enjoy a glass of white wine (or 2) with it!!
We already had the majority of the ingredients in the fridge or freezer and being a one-pot recipe really appealed. Both of us said throughout eating it how good it was.
Please do give this mustard chicken and leek one-pot recipe a try...we're sure you won't be disappointed.
Tips
- We doubled up the amount of chicken per person to 2 each instead of just 1 each.
- At the time of posting this recipe, we’ve only made it once and used Dijon mustard. We might give wholegrain mustard a try next time!
- The original recipe says to add the peas at step 3 along with the mustard, crème fraiche and leeks. After the reading the reviews on the recipe, and agreeing – peas don’t need to cook for 20 minutes, so they were added for the last 5 minutes of cooking.
- At step 5, we didn’t feel that the sauce needed thickened, so didn’t add the optional flour mixed with water.
- The recipe is easily reduced if cooking for less people.
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Ingredients
- 4 tsp olive oil
- 8 skin on, bone in chicken thighs (see Tips)
- salt and freshly ground black pepper
- 2 large or 3 medium leeks, washed, trimmed and thickly sliced
- 600g potatoes, chopped into 3cm cubes, or new potatoes, halved
- 600ml chicken stock
- 0.5 small bunch of thyme
- 2 tbsp Dijon or wholegrain mustard (see Tips)
- 125ml reduced-fat crème fraiche
- 320g frozen peas (see Tips)
- 1 tbsp plain flour (optional – see Tips)
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Instructions
- Heat the oil in a wide casserole dish over a medium to high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown – around 10 minutes (they don’t need to be cooked through at this point). Transfer to a plate.
- Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5 to 6 minutes until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
- Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 minutes, then reduce the heat to medium. Stir in the mustard, crème fraiche and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
- Put on the lid and cook for 20 minutes. Then add the peas and cook for a further 5 minutes until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp of cold water. Stir into the sauce and simmer with the lid off for 2 to 3 minutes more until the sauce thickens. Grind over some black pepper to serve.
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Mustard Chicken and Leek One-Pot
Ingredients
- 4 tsp olive oil
- 8 skin on bone in chicken thighs see Notes
- salt and freshly ground black pepper
- 2 large or 3 medium leeks washed, trimmed and thickly sliced
- 600g potatoes chopped into 3cm cubes, or new potatoes, halved
- 600ml chicken stock
- 0.5 small bunch of thyme
- 2 tbsp Dijon or wholegrain mustard see Notes
- 125ml reduced-fat crème fraiche
- 320g frozen peas see Notes
- 1 tbsp plain flour optional – see Notes
Instructions
- Heat the oil in a wide casserole dish over a medium to high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown – around 10 minutes (they don’t need to be cooked through at this point). Transfer to a plate.
- Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5 to 6 minutes until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
- Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 minutes, then reduce the heat to medium. Stir in the mustard, crème fraiche and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
- Put on the lid and cook for 20 minutes. Then add the peas and cook for a further 5 minutes until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp of cold water. Stir into the sauce and simmer with the lid off for 2 to 3 minutes more until the sauce thickens. Grind over some black pepper to serve.
Notes
- We doubled up the amount of chicken per person to 2 each instead of just 1 each.
- At the time of posting this recipe, we’ve only made it once and used Dijon mustard. We might give wholegrain mustard a try next time!
- The original recipe says to add the peas at step 3 along with the mustard, crème fraiche and leeks. After the reading the reviews on the recipe, and agreeing – peas don’t need to cook for 20 minutes, so they were added for the last 5 minutes of cooking.
- At step 5, we didn’t feel that the sauce needed thickened, so didn’t add the optional flour mixed with water.
- The recipe is easily reduced if cooking for less people.
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