- 3 leeks, halved and finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 tbsp olive oil, plus extra if needed
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 8 small chicken thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 500ml chicken stock
- 1 tbsp Dijon mustard
- 75g crème fraîche
- 200g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 3 tbsp dried or fresh breadcrumbs
- small bunch of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.