Mustard Chicken With Mushrooms & Leeks
Tip: If you prefer a creamier dish, use full-fat crème fraiche. For crispy chicken skin, do not submerge the chicken in sauce.
- Contains mustard
- Contains sulphites
- Contains Dairy
Ingredients
- 2.2-2.7lb bone in skin on chicken thighs (about 8 pieces)
- Salt, as desired
- Ground black pepper, as desired
- 1 tbsp olive oil
- 2 shallots, peeled, finely sliced
- 14oz leeks, cleaned, cut into 5cm slices
- 7oz chestnut mushrooms, wiped and sliced
- 2 garlic cloves, peeled, minced
- 7fl. oz white wine
- 14fl. oz chicken stock
- 1 tbsp Dijon mustard
- 5fl. oz low fat crème fraîche
- 2 tbsp fresh tarragon, divided
Instructions
Step 1
Trim excess fat off the chicken and season with salt and pepper. Place the Ninja Sauté Pan on medium heat and add oil. Preheat for 2-3 minutes until hot. Add chicken skin side down and sauté for 10 minutes until the skin is brown and crisp. Flip over the chicken and sauté for another 5 minutes.
Step 2
When chicken is done cooking, remove chicken from pan and set aside. Add shallots to the pan and sauté for 2 minutes before adding leeks, mushrooms and garlic. Cook for 5 minutes then add wine to de-glaze the surface of pan and allow to reduce. Stir in chicken stock, mustard, crème fraiche and half the tarragon. Bring to a boil and reduce heat. Let simmer for 5 minutes.
Step 3
Add the chicken back into the pan, skin side up. Cook for 20-25 minutes or until chicken reads 75°C on an instant-read thermometer.
Step 4
Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.