This mustard chicken and leek one-pot is a simple yet flavourful dish with tender chicken, caramelised leeks, and a tangy mustard sauce. Perfect for a cosy dinner!
The recipe appeared in the Christmas 2020 BBC Good Food magazine...and it's YUM! The only 'tweak' I've made is to double up the amount of thighs so that it's 2 per person.
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!!
Tips
- Mustard choice - Dijon mustard will give a smooth, tangy taste and wholegrain mustard will give added texture. For extra spice, use English mustard, or honey mustard which is milder and sweeter.
- Plain flour - at step 4 you might find that the sauce is thick enough, so you won't need to add the optional flour mixed with water.
- Gluten-free option - ensure the stock and mustard are gluten-free.
- Herbs - try tarragon or rosemary for different flavours.
- This mustard chicken and leek one-pot recipe is easily reduced if you're cooking for less people.
FREQUENTLY ASKED QUESTIONS
Yes - cook the dish, let it cool, and keep it in the fridge for up to 3 days. Reheat it gently on the hob with a splash of stock.
It's already a complete meal, however, enjoy with some crusty bread or extra vegetables like green beans, broccoli or carrots.
Yes - but the sauce may separate slightly when thawed. Reheat gently and stir in a little extra crème fraiche or stock to bring it back together.
Yes - try adding mushrooms or spinach for extra texture and flavour.
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How to make this Mustard Chicken and Leek One-Pot
Ingredients
- 4 tsp olive oil
- 8 skin on bone in chicken thighs (see Tips)
- salt and freshly ground black pepper
- 500g leeks, washed, trimmed and thickly sliced
- 600g potatoes, chopped into 3cm cubes, or new potatoes, halved
- 600ml chicken stock (made using a stock cube or pot)
- half a small bunch of thyme (see Tips)
- 2 tbsp Dijon or wholegrain mustard (see Tips)
- 125ml reduced-fat crème fraiche
- 320g frozen peas or petit pois
- 1 tbsp plain flour mixed with 2 tbsp cold water (optional – see Tips)
Instructions
- Heat the oil in a wide shallow casserole dish (with lid) over a medium to high heat, and season the chicken all over. Cook the chicken on both sides until the skin is crisp and golden brown (4 to 5 minutes on each side - 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 on a medium low heat for 5 to 6 minutes until they start to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop them out and set aside in a bowl or on a plate.
- Tip the potatoes into the pan, then pour over the chicken stock, nestle in the thyme and season with salt and freshly ground black pepper. Cook, uncovered, over a high heat for 10 minutes, then reduce the heat to low. 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 simmer for 20 minutes. Then add the peas and cook, covered, for a further 5 minutes until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, remove the chicken onto a plate, increase the heat to high and stir the flour and water mixture into the sauce. As soon as it's combined, with no lumps, return the chicken to the pan 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
Equipment
Ingredients
- 4 tsp olive oil
- 8 skin on bone in chicken thighs (approx. 1kg) (see Notes)
- salt and freshly ground black pepper
- 500 g leeks washed, trimmed and thickly sliced
- 600 g (1.3 lb) potatoes chopped into 3cm cubes, or new potatoes, halved
- 600 ml (2 ½ cups) chicken stock (made using a stock cube or pot)
- half a small bunch of thyme (see Notes)
- 2 tbsp Dijon or wholegrain mustard (see Notes)
- 125 ml (½ cup) reduced-fat crème fraiche
- 320 g (11.3 oz) frozen peas or petit pois
- 1 tbsp plain flour mixed with 2 tbsp cold water (optional – see Notes)
Instructions
- Heat the oil in a wide shallow casserole dish (with lid) over a medium to high heat, and season the chicken all over. Cook the chicken on both sides until the skin is crisp and golden brown (4 to 5 minutes on each side - 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 over a medium low heat for 5 to 6 minutes until they start to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop them out and set aside in a bowl or on a plate.
- Tip the potatoes into the pan, then pour over the chicken stock, nestle in the thyme and season with salt and freshly ground black pepper. Cook, uncovered, over a high heat for 10 minutes, then reduce the heat to low. 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 simmer for 20 minutes. Then add the peas and cook, covered, for a further 5 minutes until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, remove the chicken onto a plate, increase the heat to high and stir flour and water mixture into the sauce. As soon as it's combined, with no lumps, return the chicken to the pan and simmer with the lid off for 2 to 3 minutes more until the sauce thickens. Grind over some black pepper to serve.
- Put on the lid and simmer for 20 minutes. Then add the peas and cook, covered, for a further 5 minutes until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, remove the chicken onto a plate, increase the heat to high and stir the flour and water mixture into the sauce. As soon as it's combined, with no lumps, return the chicken to the pan and simmer with the lid off for 2 to 3 minutes more, until the sauce thickens. Grind over some black pepper to serve.
Notes
- Mustard choice - Dijon mustard will give a smooth, tangy taste and wholegrain mustard will give added texture. For extra spice, use English mustard, or honey mustard which is milder and sweeter.
- Plain flour - at step 4 you might find that the sauce is thick enough, so you won't need to add the optional flour mixed with water.
- Gluten-free option - ensure the stock and mustard are gluten-free.
- Herbs - try tarragon or rosemary for different flavours.
- This mustard chicken and leek one-pot recipe is easily reduced if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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