Another suggestion for using up a leek. Chicken, mustard and leeks are natural friends and make for a delicious mid-week dinner.
Wine suggestion: choose a classic pairing with this and go for a Chardonnay. Your choice of which one but both simple and unoaked or sophisticated and expensive white burgundy will work.
Braised chicken with mustard & leeks – serves 2
- olive oil
- 4 chicken thigh fillets
- 1 leek, chopped
- 100ml white wine/chicken stock
- 1 tbsp Dijon mustard
- 3 tbsp double cream
- 1 tbsp chopped tarragon
Heat a splash of oil in a wide, deep frying pan and cook the chicken thigh fillets until golden on both sides.
Add the leek to the pan and cook until softened.
Add the wine or stock, then cover and simmer for 5 minutes.
Stir in the Dijon mustard and double cream and continue to simmer with the lid off until slightly thickened.
Stir through the chopped tarragon, season to taste and serve with either some steamed rice or mashed potatoes.
(Original recipe from BBC Olive Magazine, January 2015.)