Ingredients
Method
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Olive oil 40 ml
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Skinless chicken thigh fillets, trimmed 20 x
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Leeks, sliced 400 g
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Garlic cloves, crushed 3 x
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Thyme sprigs 8 x
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Wholegrain mustard 50 g
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Water 1 l
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Lemon juice 40 ml
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Zucchini, sliced 300 g
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Frozen peas 150 g
Preparation
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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.
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Serving suggestion
- Serve with steamed baby potatoes, steamed vegetables or salad.
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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.
