Chicken with braised baby leeks and wholegrain mustard glaze

    40 min

    A quick and tasty midweek supper using tender baby leeks, punchy wholegrain mustard and warming, barrel-aged sherry vinegar. Serve with a green salad and crusty bread. If you manage to have any left over, it is just as delicious cold for lunch boxes or picnics.


    1 person made this

    Serves: 4 

    • 8 chicken thighs
    • 12 baby leeks
    • 3 tablespoons vegetable oil
    • 2 tablespoons MailleĀ® sherry vinegar
    • 1 heaped tablespoon MailleĀ® wholegrain mustard
    • 1 teaspoon butter
    • salt and pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cut the leeks in half lengthways and rinse well to remove any grit.
    2. Trim the chicken thighs of excess fat.
    3. Add 1 tablespoon of oil to a large frying pan and put on a medium heat. Cook the chicken skin side down for 10 minutes or until golden brown.
    4. In the meantime, mix together the remaining oil, the vinegar and mustard in a small bowl.
    5. Turn the chicken over and cook for a further 10 minutes, lowering the heat slightly.
    6. Remove the chicken and keep warm. Dispose of the excess fat, return to the heat and add the butter.
    7. Place the leeks cut-side down and cook until lightly golden on both sides, then add in the mix of oil, vinegar and mustard.
    8. Return the chicken to the pan and spoon over the pan juices. Add a little salt and pepper to taste. Check that the chicken is thoroughly cooked, the juices should run clear, and serve.

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    Reviews in English (1)


    Healthy and very tasty, the French mustard give more flavour to the meat  -  18 Nov 2013