MUSTARD CHICKEN AND LEEK ONE-POT

Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and creme fraiche sauce to make this easy, low-calorie dinner for four

2 tsp olive oil

4 chicken thighs

2 large or 3 medium leeks, washed, trimmed and thickly sliced

4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved 600ml low-salt chicken stock ½ small bunch thyme

2 tbsp Dijon or wholegrain mustard

125ml reduced-fat creme fraiche 320g frozen peas or broad beans 1 tbsp plain flour (optional)

1

Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don’t need to be cooked through at this point). Transfer on to a plate.

2

Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until they are starting to turn bright green and tender. You can add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.

3

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 mins, then reduce the heat to medium. Stir in the mustard, creme fraiche, peas and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.

4

Put on the lid and cook for about 20-25 mins until the chicken is properly cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water.

Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve. CASSIE BEST