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Recipe by olive magazine

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1. Heat a little oil in a large frying pan and fry the chicken until browned, add the leeks and fry until they soften and the chicken is cooked through. Mix the mustard and cream and add to the pan, season well and bubble together until the sauce thickens.
2. Sprinkle over the lemon juice, then the zest and breadcrumbs. Put the pan under a grill briefly until the crumbs brown a little.

Per serving

686 kcalories, protein 51.6g, carbohydrate 7.3g, fat 50.3 g, saturated fat 15.2g, fibre 1.5g, salt 0.97 g

Latest comments and suggestions

• Mazzo

  19 March 2009

  Mazzo rated and commented on this recipe

  

  This was a particularly tasty, easy recipe! I will be making it again! However i didn't think the calorie count looked right - 686 kcals from that dish? How? I have assumed 2 skinless chicken thighs, half a leek and 15ml of cream per person to be the main contributors. Is anyone from Olive available for comment?!

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• Jayne

  29 March 2009

  Jayne rated and commented on this recipe

  

  A tasty relatively easy dish to make. Loads of flavour. I added parmesan cheese to the topping for extra flavour.

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• janine_from_olive

  01 April 2009

  janine_from_olive commented on this recipe

  Hi Mazzo, the chicken thighs in original recipe are skin-on so that's what the nutritionist based her calculations on. This recipe would work with skinless thighs as well as breasts if you want to cut the calories. Thighs always bump up the calorie amount I'm afraid as there is more fat than breast. I think it's worth it though as they have a much better flavour.

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• Mazzo

  06 April 2009

  Mazzo commented on this recipe

  Thanks Janine - that explains it! I'll stick with the skinless thighs....

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• ThomMich

  14 April 2009

  ThomMich rated and commented on this recipe

  

  I used chicken breasts. I found that it needed more than 60ml of cream. I also used parmesan, as suggested above. Tasty, relatively easy, would like a little more sauce with it.

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• Tony

  21 April 2009

  Tony commented on this recipe

  Everybody has an off day and this was certainly mine! The chicken didn't cook properly in the time quoted and as a result the leeks overcooked and I burnt the sauce. I used twice the amount of mustard and still thought the mustard didn’t figure in the flavours well. As a result of the undercooked chicken it all went in the bin and a trip to the Fish and Chip shop ensued! ................ Cook again? I don’t think so!

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• Myra

  06 June 2009

  Myra rated and commented on this recipe

  

  I have made this many times now. I use English mustard. Every time it tastes absolutely fabulous..........a real favourite ! !

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• teenie19

  19 June 2009

  teenie19 rated and commented on this recipe

  

  I have also tried this recipe with pork instead of chicken and it worked just as well. I agree with upping the cream slightly to make the sauce go further. Very easy to make.

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• Katrina

  13 September 2009

  Katrina rated this recipe

  

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• sallyv76

  06 October 2009

  sallyv76 commented on this recipe

  Very very tasty ... Felt the mustard enhanced the flavour rather than standing out as an obvious ingredient. All in all a brilliant family dinner!!!

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Ingredients

• olive oil
• 8 chicken thighs
• 2 leeks , chopped
• 1 tbsp Dijon mustard
• 60ml single cream
• 1 lemon , zested and juiced
• 2 tbsp breadcrumbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• olive oil
• 8 chicken thighs
• 2 leeks , chopped
• 1 tbsp Dijon mustard
• 60ml single cream
• 1 lemon , zested and juiced
• 2 tbsp breadcrumbs

Per serving

686 kcalories, protein 51.6g, carbohydrate 7.3g, fat 50.3 g, saturated fat 15.2g, fibre 1.5g, salt 0.97 g

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