Creamy Leek and Mustard Chicken

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel).  Sandwich each chicken thigh between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with the bottom of a saucepan until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.  Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan and season with salt and pepper. Fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).  Once the chicken is cooked, transfer to a plate and cover to keep warm.

Return the (now empty) pan to medium heat with a drizzle of oil. Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins. Add the garlic and cook for 1 min more.  Stir in the peas, mustard, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then turn the heat down and add the chicken back into the pan. Simmer until the sauce has thickened, 3-4 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.  Sprinkle the cheese over the chicken and allow to melt, 1-2 mins.

Share the mash between your plates and top with the chicken. Spoon over the creamy sauce from the pan.  Enjoy!