Honey mus­tard chicken

Ready in 30 min­utes | Serves 4 | GF

Nadia - - FOOD HONEY -

800g free-range bone­less, skin­less chicken thighs, at room tem­per­a­ture Olive oil, for cook­ing 2 leeks, white and light green parts only, sliced into 1cm-thick rounds 1 cup chicken stock* 1½ Tbsp whole­grain mus­tard* 2 Tbsp honey 2 Tbsp fresh thyme leaves ½ cup crème fraîche Mashed potato and steamed beans or broc­coli, to serve 1

Pat chicken thighs dry with pa­per tow­els and sea­son with salt. Add a driz­zle of oil to a large, non-stick fry­ing pan on medium-high heat (choose a pan with a lid as it will be needed later). In two batches, sear chicken for 2-3 min­utes on each side un­til golden (thighs do not need to be cooked through at this point). Set aside on a plate.


Re­turn pan to heat (do not clean; you want to re­tain the flavours from the chicken), add a driz­zle of oil and re­duce heat to medium. Add leek rounds and cook for a few min­utes on each side un­til golden. Try to keep the rounds in­tact as this will pre­vent them from dry­ing out and they’ll look beau­ti­ful for serv­ing.


Mix stock, mus­tard and honey in a bowl then add to leeks in the pan, along with thyme and seared chicken (plus its juices). Al­low to bub­ble for a minute, then cover with a lid and cook for 8 min­utes.


Re­move lid and re­duce heat to lowmedium. Care­fully trans­fer about ¼ cup of cook­ing liq­uid to a bowl. Add crème fraîche to bowl, whisk un­til smooth, then re­turn to the pan. Sim­mer gen­tly un­til the sauce thick­ens slightly. Sea­son gen­er­ously with freshly ground black pep­per. Serve with mashed potato and steamed beans or broc­coli.

* Check la­bel if eat­ing gluten free.

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