Advertisement

Ingredients

  • olive oil
  • 8 chicken thighs
  • 2 leeks, chopped
  • 1 tbsp Dijon mustard
  •  4 tbsp single cream
  • 1 lemon, zested and juiced
  • 2 tbsp breadcrumbs

Method

  • STEP 1

    Heat a little oil in a large frying pan and fry the chicken until browned, Add the leeks and fry until they soften and the chicken is cooked through. Mix the mustard and cream and add to the pan, season well and bubble together until the sauce thickens. Sprinkle over the lemon juice, then the zest and breadcrumbs. Put the pan under a grill briefly until the crumbs brown a little.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement