This dish contains the following allergens: Milk/Dairy, sulphites, mustard
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
1kg
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
400g
leeks, cleaned and cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
200ml
white wine
1 tbsp
Dijon mustard
400ml
chicken stock
150ml
low fat crème fraîche
2 tbsp
fresh tarragon
2lbs
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
14oz
leeks, cleaned and cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
7fl. oz
white wine
1 tbsp
Dijon mustard
14fl. oz
chicken stock
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon
Utensils
Step 1
Trim excess fat off the chicken andseason with salt and pepper. Place the Ninja PossiblePan on medium heat and add oil. Preheatfor 2-3 minutes until hot.Add chicken skin side down and sauté for 10 minutes until the skin is brown and crisp. Flip over the chicken and sauté for another 5 minutes.
Step 2
Remove chicken from pan and reserve. Add shallots to pan and cook for 2 minutes before adding leeks, mushrooms and garlic. Cook for 5 minutes. Add wine to de-glaze the surface of pan and allow to reduce. Stir in stock, mustard,crème fraiche and half the tarragon. Bring to a boil and reduce heat. Letsimmer for 5 minutes.
Step 3
Add the chicken back into the pan, skin side up. Cook for 20-25 minutesor untilchicken reads 75°C on an instant read thermometer.
Step 4
Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.
Trim excess fat off the chicken andseason with salt and pepper. Place the Ninja PossiblePan on medium heat and add oil. Preheatfor 2-3 minutes until hot.Add chicken skin side down and sauté for 10 minutes until the skin is brown and crisp. Flip over the chicken and sauté for another 5 minutes.
1kg
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
400g
leeks, cleaned and cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
200ml
white wine
1 tbsp
Dijon mustard
400ml
chicken stock
150ml
low fat crème fraîche
2 tbsp
fresh tarragon
2lbs
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
14oz
leeks, cleaned and cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
7fl. oz
white wine
1 tbsp
Dijon mustard
14fl. oz
chicken stock
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon
Step 2 of 4
Remove chicken from pan and reserve. Add shallots to pan and cook for 2 minutes before adding leeks, mushrooms and garlic. Cook for 5 minutes. Add wine to de-glaze the surface of pan and allow to reduce. Stir in stock, mustard,crème fraiche and half the tarragon. Bring to a boil and reduce heat. Letsimmer for 5 minutes.
1kg
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
400g
leeks, cleaned and cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
200ml
white wine
1 tbsp
Dijon mustard
400ml
chicken stock
150ml
low fat crème fraîche
2 tbsp
fresh tarragon
2lbs
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
14oz
leeks, cleaned and cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
7fl. oz
white wine
1 tbsp
Dijon mustard
14fl. oz
chicken stock
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon
Step 3 of 4
Add the chicken back into the pan, skin side up. Cook for 20-25 minutesor untilchicken reads 75°C on an instant read thermometer.
1kg
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
400g
leeks, cleaned and cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
200ml
white wine
1 tbsp
Dijon mustard
400ml
chicken stock
150ml
low fat crème fraîche
2 tbsp
fresh tarragon
2lbs
bone in, skin on chicken thighs
1 tbsp
olive oil
2
shallots, peeled, finely sliced
2
garlic cloves, peeled and minced
14oz
leeks, cleaned and cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
7fl. oz
white wine
1 tbsp
Dijon mustard
14fl. oz
chicken stock
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon
Step 4 of 4
Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.
