French-style Braised Chicken, Leek and Mushroom

Ingredients

6 chicken thigh cutlets
1 leek, pale section only, thickly sliced
200 g brown mushrooms, halved
2 bacon rashers, chopped
1 Tbs Dijon mustard
1 cup (250mL) chicken stock
1/2 cup (125mL) pouring (pure) cream
2 Tbs lemon juice
1 Tbs coarsely chopped tarragon

Method

Heat a casserole pan over medium-high heat and spray with olive oil spray. Season the chicken and add to the pan, skin-side down. Cook for 2-3 minutes each side or until golden brown. Transfer to a plate.

Add the leek, mushroom and bacon to the pan and cook, stirring, for 5 minutes or until the leek is tender. Add mustard and stir to combine. Add the stock and cream and stir to combine.

Return the chicken to the pan. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the chicken is cooked through and the sauce thickens slightly. Stir in the lemon juice and tarragon. Season to serve.

Serve with steamed green beans, mashed potato and tarragon leaves

Credits: Coles

Photo Credits: Coles