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Categories:
vegetable oil chicken section only garlic white wine wholegrain mustard chicken stock cream lemon juice flat leaf broccoli sweet potato
Viewed: 45 - Published at: 4 years agoIngredients
- 2 teaspoons vegetable oil
- 6 chicken thighs cut in half crosswise
- 1 leek pale section only, halved, thinly sliced
- 2 cloves garlic thinly sliced
- 1/2 cup dry white wine
- 1 tablespoon wholegrain mustard
- 2/3 cup chicken stock
- 1/2 cup cream
- 2 teaspoons lemon juice
- 2 tablespoons flat-leaf parsley coarsely chopped
- broccoli
- sweet potato
Method
- Heat oil in a large frying pan over moderately high heat. Add chicken and cook for 4-5 mins each side or until browned and cooked. Transfer to a heatproof plate. Cover to keep warm.
- Add leek and garlic to pan and cook and stir for 5 mins or until leek softens.
- Add wine. Bring to a boil and cook and stir for 1 min or until reduced slightly.
- Add mustard, stock and cream. Bring to a boil. Reduce heat and simmer, uncovered, for 2-3 mins or until sauce thickens. Remove from heat. Stir in lemon juice and parsley.
- Serve chicken and sauce with mashed sweet potato and broccoli.
