One-Pan Chicken with Leeks, Potatoes and Mustard Cream

Method

1. Step 1 of 11

   Pat the chicken thighs dry and season both sides with salt and pepper.

   • Boneless chicken thighs, skin on
   • Salt
   • Black pepper

2. Step 2 of 11

   Halve the potatoes and slice the leeks into thick rounds, rinsing them well.

   • Small potatoes
   • Leeks

   

3. Step 3 of 11

   Heat the olive oil in a wide deep frying pan over medium-high heat.

   • Olive oil

   

4. Step 4 of 11

   Lay the thighs skin side down and sear for 8 minutes until the skin is deep gold and crisp.

   • Boneless chicken thighs, skin on
   8 min

   

5. Step 5 of 11

   Lift the chicken onto a plate and pour off all but a spoonful of the fat.

   • Boneless chicken thighs, skin on

6. Step 6 of 11

   Add the leeks and sliced garlic to the pan and cook 4 minutes until softened.

   • Leeks
   • Garlic
   4 min

7. Step 7 of 11

   Add the potatoes, thyme and stock and bring to a simmer.

   • Small potatoes
   • Thyme
   • Chicken stock

   

8. Step 8 of 11

   Sit the chicken back on top skin side up, cover and simmer 20 minutes.

   • Boneless chicken thighs, skin on
   20 min

   

9. Step 9 of 11

   Check the thickest thigh has reached 74 °C and the potatoes are tender, then move the chicken to a plate.

   • Boneless chicken thighs, skin on
   • Small potatoes
   74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F

10. Step 10 of 11

    Stir the mustard and crème fraîche into the pan and simmer 3 minutes until the sauce coats a spoon.

    • Dijon mustard
    • Crème fraîche
    3 min

    

11. Step 11 of 11

    Spoon the leeks, potatoes and sauce onto plates and set the chicken on top.

    • Boneless chicken thighs, skin on