Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden chicken thighs on soft, buttery leeks in a tangy mustard sauce.
Equipment: Large ovenproof frying pan or roasting tin
Measures and names
Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 leeks, sliced and washed
- 15 g butter
- 2 tbsp wholegrain mustard
- 200 ml chicken stock, from a cube
- 1 tsp dried thyme
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Season the chicken and fry it skin side down in a large ovenproof pan for 8 minutes until golden. Lift out.
- Pour off most of the fat, add the butter and leeks and cook for 5 minutes until soft.
- Stir in the mustard, thyme and stock, then sit the chicken on top skin side up.
- Roast for 25 minutes until the chicken is cooked through and the sauce has reduced a little.
Swaps and tips
Wash the sliced leeks well in a colander to get rid of any grit. Wholegrain mustard gives the best texture, but any mustard works.
Easy variations
- Use onions instead of leeks
- Swap the mustard for a spoonful of curry powder
- Add sliced mushrooms with the leeks
- Serve with buttered cabbage or green beans
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 9 g | 3 g | 37 g | 520 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
