Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK
- Prep Time: 10 mins
- Cook TIme: 55 mins
- Total time: 1h 5 mins
- Skill Easy
- Serves 4 people
Mustard Chicken With Mushrooms and Leeks
Tip: If you prefer a creamier dish, use full-fat crème fraiche. For crispy chicken skin, do not submerge the chicken in sauce.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Sulphites, Mustard
Ingredients
- 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
Cooking mode
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Method
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Step 1
Trim excess fat off the chicken and season with salt and pepper. Place the Ninja PossiblePan on medium heat and add oil. Preheat for 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.
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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. Let simmer for 5 minutes.
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Step 3
Add the chicken back into the pan, skin side up. Cook for 20-25 minutes or until chicken reads 75°C on an instant read thermometer.
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Step 4
Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.
