Ingredients

8 chicken thighs, skinned

olive oil

2 leeks, chopped

1 tbsp Dijon mustard

75ml single cream

1 lemon, grated zest and juice

Method

Heat the oil in a large frying pan and fry the chicken until lightly browned.

Add the leeks, cook until softened.

Mix in the lemon, mustard, cream and seasoning.

Simmer until the chicken is cooked through.

Serve on a bed of rice.

Cooks Comments and Tips

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