This is a fabulously tasty and healthy winter warmer which I threw together recently, and I thought it would fit well with my 'easy after-work recipes' series (which I realise I've been a bit lax with lately). I used chicken breasts because that's what I had, but this would probably work even better with some diced boneless chicken thighs.
Chicken, leek and mustard stew
Prep. Time - 15 minutes
Cooking time - 25 minutes
1 tsp rapeseed oil
1 onion, chopped
1 large carrot, chopped
1 large leek, chopped
2 chicken breasts, cut into chunks
1 tsp dried thyme
500ml chicken stock
1 tbsp wholegrain mustard
salt and pepper to season
1. Cook the onion, carrot and leek in a large-ish pan over a low-medium heat until they are glistening and starting to soften. Add the dried thyme. Then add the chicken breast and cook until nicely browned.
2. Pour in the stock and wholegrain mustard. Season and stir.
3. Bring to the boil, then turn down to a simmer for about 15 minutes until the chicken is cooked through and the stock has reduced down a little.
Serve with lashings of mashed potato.