Notes
Ingredients
4 whole chicken thighs
1 large leek, thickly sliced
300g potatoes, diced into 3cm cubes
300ml chicken stock
Few sprigs thyme
1 tbsp. Dijon mustard
60g creme fraiche
150g frozen peas
Method
Heat a drizzle of oil in a casserole dish or large saucepan over a medium-high heat. Season the chicken well and cook on all sides until the skin is crisp and golden brown and set aside. They don't need to be cooked through at this stage, just seared.
Add the leeks to the pan and fry for 5-6 minutes until tender. Add a little water if the leeks are starting to colour. Set aside with the chicken.
Add the potatoes to the pan and pour over the chicken stock and thyme. Turn the heat to high and cook for 10 minutes.
Reduce the heat to medium and stir through the mustard, creme fraiche, peas, leeks and chicken.
Put a lid on the pan and cook for 20-25 minutes so the chicken is cooked through and the potatoes are tender.
Grind over some black pepper, check for seasoning and serve.