Recipe6 chicken thighs, skin and bone removed
1 tablespoon oil
175g chopped leeks
2 carrots, peeled and finely sliced
1 onion finely chopped
25g butter
2 tablespoons oil
100ml white wine or dry cider
350ml chicken stock
75ml double cream
2 teaspoons Dijon mustard
2 stalks soup celery shredded
Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.

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