Creamy Leek and Mustard Chicken
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Creamy Leek and Mustard Chicken

Creamy Leek and Mustard Chicken

with Peas and Parsley Mash

Punchy mustard, peas for a pop of colour and oh-so-creamy chicken and leeks - this delicious dish is a great dinner to get the whole family round the table when the nights draw in.

Tags:
New
•High Protein
Allergens:
Milk
•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

3

British Chicken Thighs

1

Leek

2

Garlic Clove

1

Flat Leaf Parsley

10

Chicken Stock Paste

75

Creme Fraiche

(Contains Milk)

120

Peas

17

Wholegrain Mustard

(Contains Mustard)

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)666 kcal
Energy (kJ)2786 kJ
Fat34.5 g
of which saturates13.5 g
Carbohydrate54 g
of which sugars9.6 g
Protein43.5 g
Salt1.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper
•Large Saucepan
•Large Frying Pan
•Garlic Press
•Potato Masher
•Colander
•Lid

Instructions

Get Prepped
1

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (no need to peel).

Sandwich each chicken thigh between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Sear the Chicken
2

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.

Bring on the Veg
3

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.

Give it a Fry
4

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.

Make your Mash
5

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.

Finish and Serve
6

When everything's cooked, stir the creme fraiche, peas and mustard into the chicken pan until combined and piping hot, 1 min.

Share the parsley mash between your plates and top with the chicken, spooning over all the creamy sauce. 

Finish with a sprinkle of the remaining parsley.

Enjoy!