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Creamy mustard chicken and leeks


Serves: 8 (or 4 across 2 meals)
timePrep time: 35 mins
timeTotal time:
Creamy mustard chicken and leeks
Recipe photograph by Toby Scott

Creamy mustard chicken and leeks

With tender chicken, sweet buttery leeks and salty crisp bacon, this super-easy dish is destined to be on rotation in your kitchen

Serves: 8 (or 4 across 2 meals)
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
462Kcal
Fat
25gr
Saturates
13gr
Carbs
6gr
Sugars
5gr
Fibre
4gr
Protein
51gr
Salt
1.6gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 tbsp olive oil
  • 50g butter
  • 8 skinless chicken breast fillets, cut into 2.5cm strips
  • 2 x 500g packs leeks, halved lengthways and sliced
  • ½ x 20g pack thyme, leaves picked
  • 450ml hot chicken stock* (made using 1 stock cube)
  • 8 rashers smoked streaky bacon
  • 200g crème fraîche
  • 2 tsp clear honey
  • 2 tbsp Dijon mustard

Step by step

Get ahead
Store in an airtight container in the fridge for up to 2 days (or freeze in portions). Reheat gently to serve, adding a little water or milk to thin down the sauce if needed.
  1. Preheat the grill to high. Heat the oil and half the butter in a deep sauté pan or flameproof casserole and season the chicken. Cook in batches over a high heat for about 5 minutes until golden. Remove and set aside.
  2. Add the remaining 25g butter to the pan with the leeks and cook, covered, for 6-8 minutes over a gentle heat until well softened. Stir in the thyme and then pour over the chicken stock. Increase the heat and bubble for 2-3 minutes.
  3. Meanwhile, grill the bacon rashers on a foil-lined tray until crisp.
  4. Reduce the heat under the leeks and stir in the crème fraîche, honey and mustard, then return the chicken to the pan. Simmer for 5-6 minutes.
  5. Season to taste and scatter with the crispy bacon. Serve half the chicken with mashed potatoes and greens, and cool and store the remainder.

    *Use gluten-free stock, if required.
    Second time around...
    The creamy mustard-chicken is great as a pie filling. Top with a sheet of shortcrust pastry, glaze and bake in a medium-hot oven for 30-40 minutes until crisp and piping hot.

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