- 8 chicken thighs
- 4 leeks, washed and finely chopped
- 3 garlic cloves, crushed
- 1 cup chicken stock
- 1½ cups cream
- 3 teaspoons Dijon mustard
- juice of ½ lemon
- salt and pepper to taste
- chopped parsley, to serve
- to serve
- steamed rice
- steamed greens
INSTRUCTIONS:
- Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
- Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
- Mix together the cream, chicken stock and mustard. Pour into the pan.
- Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.
- When the chicken is cooked, season with lemon juice, salt and pepper.
- Sprinkle over the chopped parsley then serve with rice and steamed greens.
Source: Simply Delicious
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