8 skinless chicken thighs
2 large leeks, sliced
1 Tblsp Dijon mustard
500ml chicken stock
2 tsp dried tarragon
Juice and grated rind from 1 lemon
125ml fat free natural yoghurt
1 Tblsp corn flour, slacked with a little water
2 large potatoes (±300gm), peeled and cut in chunks
300gm butternut, peeled and cut in chunks
250gm green beans, topped and tailed
Method
Spray a large frying pan with non-stick cooking spray and place over heat.
Tip in the leeks and allow to soften.
Add the chicken all brown all over.
Now add the stock and mustard, the tarragon, lemon juice and rind.
Stir to combine.
Cover the pan and allow everything to simmer for 25 minutes, by which time the chicken should be cooked through.
Meanwhile, put the potato and butternut on to cook in lightly salted boiling water.
Drain and mash when cooked.
Keep warm.
Microwave, steam or boil the green bean until they are cooked but still crunchy.
Stir the corn flour through the chicken and allow the sauce to thicken.
Remove the pan from the heat.
Stir in the yoghurt.
Divide the mash and beans between four plates.
Serve with two pieces of chicken per person.
Spoon over the leeky sauce.
You can cook the chicken for much longer, if you have time. The meat will come off the bone that much more easily.
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