Creamy Chicken with Leek & Bacon

• 4 chicken thigh fillets (boneless, skinless)
• 200 g smoked bacon lardons
• 2 large leeks, sliced
• 2 cloves garlic, minced
• 200 ml chicken stock
• 150 ml double cream
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• salt and pepper to taste
• fresh thyme (optional)

Method

1. 1

   Season the chicken thighs with salt and pepper. Heat olive oil in a large pan over medium-high heat and brown the chicken on both sides (about 3 minutes each side). Remove and set aside.

2. 2

   In the same pan, add the bacon lardons and cook until crispy, about 4 minutes.

3. 3

   Add the sliced leeks and garlic to the pan. Cook for 3-4 minutes until the leeks are softened.

4. 4

   Pour in the chicken stock and bring to a simmer. Stir in the Dijon mustard.

5. 5

   Return the chicken to the pan. Cover and cook on medium-low for 15 minutes until the chicken is cooked through.

6. 6

   Remove the chicken and stir in the double cream. Let the sauce simmer for 2-3 minutes until slightly thickened.

7. 7

   Return the chicken to the sauce. Scatter with fresh thyme if using. Serve with mashed potato or crusty bread.