This dish contains the following allergens: mustard, sulphites, Milk/Dairy
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1-1.2kg
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
400g
leeks, cleaned, cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
200ml
white wine
400ml
chicken stock
1 tbsp
Dijon mustard
150ml
low fat crème fraîche
2 tbsp
fresh tarragon, divided
2.2-2.7lb
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
14oz
leeks, cleaned, cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
7fl. oz
white wine
14fl. oz
chicken stock
1 tbsp
Dijon mustard
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon, divided
Utensils
Step 1
Trim excess fat off the chicken andseason with salt and pepper. Place the Ninja Sauté Pan 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
When chicken is done cooking, remove chicken from pan and set aside. Add shallots to the pan and sauté for 2 minutes before adding leeks, mushrooms and garlic. Cook for 5 minutes thenadd wine to de-glaze the surface of pan and allow to reduce. Stir in chicken 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 Sauté Pan 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.
1-1.2kg
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
400g
leeks, cleaned, cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
200ml
white wine
400ml
chicken stock
1 tbsp
Dijon mustard
150ml
low fat crème fraîche
2 tbsp
fresh tarragon, divided
2.2-2.7lb
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
14oz
leeks, cleaned, cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
7fl. oz
white wine
14fl. oz
chicken stock
1 tbsp
Dijon mustard
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon, divided
Step 2 of 4
When chicken is done cooking, remove chicken from pan and set aside. Add shallots to the pan and sauté for 2 minutes before adding leeks, mushrooms and garlic. Cook for 5 minutes thenadd wine to de-glaze the surface of pan and allow to reduce. Stir in chicken stock, mustard, crème fraiche and half the tarragon. Bring to a boil and reduce heat. Letsimmer for 5 minutes.
1-1.2kg
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
400g
leeks, cleaned, cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
200ml
white wine
400ml
chicken stock
1 tbsp
Dijon mustard
150ml
low fat crème fraîche
2 tbsp
fresh tarragon, divided
2.2-2.7lb
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
14oz
leeks, cleaned, cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
7fl. oz
white wine
14fl. oz
chicken stock
1 tbsp
Dijon mustard
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon, divided
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.
1-1.2kg
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
400g
leeks, cleaned, cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
200ml
white wine
400ml
chicken stock
1 tbsp
Dijon mustard
150ml
low fat crème fraîche
2 tbsp
fresh tarragon, divided
2.2-2.7lb
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
14oz
leeks, cleaned, cut into 5cm slices
7oz
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
7fl. oz
white wine
14fl. oz
chicken stock
1 tbsp
Dijon mustard
5fl. oz
low fat crème fraîche
2 tbsp
fresh tarragon, divided
Step 4 of 4
Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.
1-1.2kg
bone in skin on chicken thighs (about 8 pieces)
Salt, as desired
Ground black pepper, as desired
1 tbsp
olive oil
2
shallots, peeled, finely sliced
400g
leeks, cleaned, cut into 5cm slices
200g
chestnut mushrooms, wiped and sliced
2
garlic cloves, peeled, minced
200ml
white wine
400ml
chicken stock
1 tbsp
Dijon mustard
150ml
low fat crème fraîche
2 tbsp
fresh tarragon, divided
2.2-2.7lb
bone in skin on chicken thighs (about 8 pieces)
