Poached Chicken with Peas, Zucchini and Leek

Olive oil 40 ml
Skinless chicken thigh fillets, trimmed 20 x
Leeks, sliced 400 g
Garlic cloves, crushed 3 x
Thyme sprigs 8 x
COLMAN'S Wholegrain Mustard 2.2 kg/2.25 L jar 50 g

COLMAN'S Wholegrain Mustard 2.2 kg/2.25 L jar

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KNORR Concentrated Liquid Stock 1 kg 40 g

KNORR Concentrated Liquid Stock 1 kg

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Water 1 l
Lemon juice 40 ml
Zucchini, sliced 300 g
Frozen peas 150 g

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 COLMAN'S 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.
Serving suggestion
- Serve with steamed baby potatoes, steamed vegetables or salad.
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.

Poaching the chicken in a stock made with KNORR Concentrated Liquid Stock and a little COLMAN'S Wholegrain Mustard, adds flavour and depth to this simple dish.