Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four
Prep:10 mins
Serves 4
2 tsp olive oil4 chicken thighs2 large or 3 medium leeks, washed, trimmed and thickly sliced4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved600ml low-salt chicken stock½ small bunch of thyme2 tbsp Dijon or wholegrain mustard125ml reduced-fat crème fraîche320g frozen peas or broad beans1 tbsp plain flour (optional)
STEP 1Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don’t need to be cooked through at this point). Transfer to a plate.STEP 2Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.STEP 3Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.STEP 4Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.
