Leek and Mustard Chicken - olive oil

Method

• Preheat your oven to 350 F.
• Heat up the oil in a large skillet over a medium heat, and fry the drumsticks until they are crispy and brown on one side.
• Then turn them and do the other side.
• Dont cook them until theyre all the way done!
• They will finish cooking in the oven.
• When both sides are delicious looking, transfer them to an oven-safe dish and pop them in the oven.
• Youll want to reserve the goodies in the pan you fried the chicken in so dont wash it!
• While the chicken roasts, slice and clean the leek.
• Make sure you get all the sandy grit out because the leeks I buy always seem to have lots of grit.
• Youll want the slices to be fairly thin.
• Then add the butter to your skillet and fry the leeks in the same pan as the chicken.
• Once theyve sweated a bit, add the chicken stock and deglaze the pan, making sure you scrape up the brown bits from the chicken.
• Let it reduce a bit, and then add the mustard.
• English mustard packs a bit of a kick, so be careful!
• Once the sauce has thickened to the consistency of choice, take it off the heat and finish it off with a pat of butter.
• Once the chicken is finished roasting anywhere from 15-25 minutes depending on the size of your drumsticks, give it a good five minutes to rest.
• Then serve with rice, with the leek sauce on top.
• Feeds three people, or me for three days.