Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 750grams chicken thighs, boneless, skinless, chopped
- 2 large leeks, sliced
- 4 medium apples, cored and sliced
- 3/4 cup cider, dry
- 2tablespoons wholegrain mustard (about 10 leaves)
- 2 cloves garlic, peeled and minced
- 3/4 cup chicken stock, made with 1 stock cube
- 200grams creme fraiche, reduced fat
Description
This creamy and delicious chicken dish is a simple and quick midweek dinner option.
Method
Step 1 of 3
Heat the oil in a large non-stick pan on medium heat and cook the chicken pieces for 3-4 minutes to seal on all sides and brown slightly. Remove with a slotted spoon and set aside.
Step 2 of 3
Add the leeks to the pan and cook for 5 minutes, stir in the apples and garlic and cook for 2 minutes. Pour in the cider and leave to bubble for 1 minute, then add the chicken stock.
Step 3 of 3
Reduce the heat to medium low, return the chicken to the pan, cook for 8-10 minutes with the lid on. Stir in the creme fraiche and mustard and cook for 2-3 minutes. Serve with potatoes or rice.
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