INGREDIENTS
- 2 leeks, halved and finely sliced
- 2 tbsp olive oil , plus extra if needed
- 1 tbsp butter
- 8 small Crysbro chicken thighs
- 500ml chicken stock
- 1 tbsp Dijon mustard
- 75g crème fraîche
- 200g frozen peas
- 3 tbsp dried or fresh breadcrumbs
- small bunch of parsley , finely chopped
DIRECTIONS
Put the leeks and oil into a skillet and cook on a low heat, add the butter and cook for 10 mins or until the leeks are soft.
Put the chicken, skin-side down, in a large non-stick pan on a medium heat, cook until one side browns, then turn and brown the other side.If the skin starts to stick, add a little oil or butter. Add the chicken to the leeks, leaving behind any fat in the pan.
3. Add the chicken stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low heat. Stir in the mustard, crème fraîche and peas and bring to a simmer. It should have a saucy texture.
4.When the dish is ready to be served, Mix the breadcrumbs and parsley, and sprinkle them over the chicken and grill until browned.
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