Creamy mustard chicken
Braising chicken thighs in a creamy, mustard-spiked sauce makes a simple but elegant dish that’s perfect for entertaining - 2 medium leeksfinely sliced
- oil for frying
- 8 whole chicken thighs
- 2 medium leeks finely sliced
- 1 garlic clove crushed
- glass of white wine
- 200ml chicken stock
- few thyme sprigs
- 2 tbsp grainy mustard
- 2-3 tbsp double cream
- long-stemmed broccoli, swiss chard or other greens to serve
- Heat a little oil in a large shallow pan. Season the thighs all over then put in the pan skin-side down and cook over a medium-high heat until the skins are crisp and golden brown. Use tongs to remove from the pan, then add the leeks and garlic, and cook gently for 5 mins. Add the wine and bubble up until it has almost evaporated. Add the stock and thyme, and bring to a simmer. Stir in the mustard.
- Put the chicken back, skin-side up, then transfer to a 180C/160C fan/gas 4 oven and cook for 20 mins. Check the chicken is cooked through, then stir in the cream, letting it bubble up on the hob. Scatter with more thyme before serving.
- long-stemmed broccoli, swiss chard or other greensto serve - step 1Heat a little oil in a large shallow pan.
Season the thighs all over then put in the pan skin-side down and cook over a medium-high heat until the skins are crisp and golden brown. Use tongs to remove from the pan, then add the leeks and garlic, and cook gently for 5 mins.
Add the wine and bubble up until it has almost evaporated. Add the stock and thyme, and bring to a simmer.
- step 2Put the chicken back, skin-side up, then transfer to a 180C/160C fan/gas 4 oven and cook for 20 mins. Check the chicken is cooked through, then stir in the cream, letting it bubble up on the hob.
Scatter with more thyme before serving.