Creamy Leek and Mustard Chicken

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan and season with salt and pepper. Fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Once the chicken is cooked, transfer to a plate and cover to keep warm.

Pop the (now empty) pan back on medium heat with a drizzle of oil if it's a bit dry.

Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins, then add the garlic and cook for 1 min more.

Nestle the chicken back into the pan. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil, then turn the heat down and simmer until the sauce has thickened, 2-4 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Stir through half the parsley and season with salt and pepper. Cover with a lid to keep warm.