Mains, Meat

Mustard Chicken With Mushrooms & Leeks

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total time: 1h 5 mins
  • Skill Easy
  • Serves 4 people

Mustard Chicken With Mushrooms & 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: Mustard, Sulphites, Dairy

Ingredients

  • 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

Cooking mode

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Method

  • Step 1

    Trim excess fat off the chicken and season with salt and pepper. Place the Ninja Sauté Pan 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 

  • 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 then add 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. Let simmer for 5 minutes. 

  • 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. 

  • Step 4

    Remove chicken and vegetables from pan and sprinkle the remaining tarragon over the chicken. Serve with green vegetables and mash.