Nutrition and extra info
Nutrition: Per serving (6)
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Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.
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