Roasted Chicken Thighs and Creamy Leek Sauce
with Mash and Peas
Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken Thighs and Creamy Leek Sauce in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
450
Potatoes
2
Garlic Clove**
3
British Chicken Thighs
1
Mixed Herbs
1
Leek
120
Peas
75
Creme Fraiche
(Contains: Milk)
10
Chicken Stock Paste
Not included in your delivery
100
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Drizzle with oil, season with salt and pepper, then rub in the mixed herbs and half the garlic.
c) Roast on the middle shelf of your oven until browned and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.
a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
d) Add the remaining garlic and cook for 1 min.
a) Stir the peas, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leek pan. Simmer until thickened, 3-4 mins.
b) Taste the sauce and season with salt and pepper if needed.
c) Add a splash of water if it's a little too thick.
a) When ready, share the chicken thighs between your plates. Spoon over the creamy leek sauce.
b) Serve with the mash alongside.
Enjoy!
