Mustard chicken leek one pot
Ingredients
- 2 tsp olive oil
- 4 chicken thighs
- 2 large or 3 medium leeks washed, trimmed and thickly sliced
- 4 large potatoes chopped into 3cm cubes, or 600g new potatoes, halved
- 600ml low-salt chicken stock
- ½ small bunch of thyme
- 2 tbsp Dijon or wholegrain mustard
- 125ml reduced-fat crème fraîche
- 320g frozen peas or broad beans
- 1 tbsp plain flour (optional)
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