Mustard Chicken With Mushrooms & Leeks –

Ingredients

• 1-1.2kg bone in skin on chicken thighs (about 8 pieces)
• Salt, as desired
• Ground black pepper, as desired
• 1 tbsp olive oil
• 2 shallots, peeled, finely sliced
• 400g leeks, cleaned, cut into 5cm slices
• 200g chestnut mushrooms, wiped and sliced
• 2 garlic cloves, peeled, minced
• 200ml white wine
• 400ml chicken stock
• 1 tbsp Dijon mustard
• 150ml low fat crème fraîche
• 2 tbsp fresh tarragon, divided
• 2.2-2.7lb bone in skin on chicken thighs (about 8 pieces)
• 14oz leeks, cleaned, cut into 5cm slices
• 7oz chestnut mushrooms, wiped and sliced
• 7fl. oz white wine
• 14fl. oz chicken stock
• 5fl. oz low fat crème fraîche
• Step 3 Add the chicken back into the pan , skin side up . Cook for 20-25 minutes or until chicken reads 75°C on an instant-read thermometer.
• Step 4 Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.