Mustard Chicken with Mushrooms and Leeks

Easy one pan dish for anyone who needs a quick meal, filled with flavour and veg Recipe Trolley
Prep: 0H 10M
Cook: 0H 55M
Serves: 4



Trim excess fat off the chicken and season with salt and pepper. Place a large heavy based pan on medium heat and add oil. Preheat for 2-3 minutes until hot. Add chicken and cook for 7 minutes both sides until brown and crisp.


When chicken is done cooking, remove chicken from pan and set aside. Add shallots to the pan and cook for 2 minutes before adding the leeks, mushrooms and garlic. Cook for 5 minutes then add wine to de-glaze the surface of pan and allow to reduce. Stir in chicken stock, mustard, crème fraiche and half the tarragon. Bring to a boil and reduce heat. Let simmer for 5 minutes.


Add the chicken back into the pan. Cook for 20-25 minutes.


Once cooked remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.

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