1. Method

    • Heat oil in a large pan over medium high heat. Add chicken thighs and brown well. Remove from pan.
    • Add leeks to the same pan, cook until softened (do not colour), then add garlic and thyme.
    • Combine wholegrain mustard, KNORR Concentrated Liquid Stock, water and lemon juice. Add to pan, bring to the boil. Return the chicken to the pan along with zucchini.
    • Simmer until the chicken is just cooked through. Add peas, cook for another couple of minutes.
  2. Serving suggestion

    • Serve with steamed baby potatoes, steamed vegetables or salad.
  3. Cooking tip

    • Do not open out or flatten the chicken thigh fillets, keep them folded over in a compact shape for even cooking and presentation.