Nutrition and extra info
Nutrition: Per serving (6)
Ingredients
Leek
lee-k
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Peas
p-ees
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
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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