FROZEN CHICKEN CUBES RECIPES

Name: Mustard chicken & leek one-pot
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp olive oil; 4 chicken thighs; 2 large or 3 medium leeks, washed, trimmed and thickly sliced; 4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved; 600ml low-salt chicken stock; ½ small bunch of thyme; 2 tbsp Dijon or wholegrain mustard; 125ml reduced-fat crème fraîche; 320g frozen peas or broad beans; 1 tbsp plain flour (optional)

MUSTARD CHICKEN & LEEK ONE-POT RECIPE - BBC GOOD FOOD

Mustard chicken & leek one-pot recipe - BBC Good Food image

Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four

Provided by Anna Glover

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tsp olive oil
4 chicken thighs
2 large or 3 medium leeks, washed, trimmed and thickly sliced
4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved
600ml low-salt chicken stock
½ small bunch of thyme
2 tbsp Dijon or wholegrain mustard
125ml reduced-fat crème fraîche
320g frozen peas or broad beans
1 tbsp plain flour (optional)

Steps:

Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

Nutrition Facts : Calories 453 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 11 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.2 milligram of sodium

MUSTARD CHICKEN & LEEK ONE-POT RECIPE - BBC GOOD FOOD

Mustard chicken & leek one-pot recipe - BBC Good Food image

Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four

Provided by Anna Glover

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tsp olive oil
4 chicken thighs
2 large or 3 medium leeks, washed, trimmed and thickly sliced
4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved
600ml low-salt chicken stock
½ small bunch of thyme
2 tbsp Dijon or wholegrain mustard
125ml reduced-fat crème fraîche
320g frozen peas or broad beans
1 tbsp plain flour (optional)

Steps:

Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

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