Poached Chicken with Peas, Zucchini and Leek

Poaching the chicken in a stock made with KNORR Concentrated Liquid Stock and a little wholegrain mustard, adds flavour and depth to this simple dish.

Method
- Heat oil in a large pan over medium high heat. Add chicken thighs and brown well. Remove from pan.
- Add leeks to the same pan, cook until softened (do not colour), then add garlic and thyme.
- Combine wholegrain mustard, KNORR Concentrated Liquid Stock, water and lemon juice. Add to pan, bring to the boil. Return the chicken to the pan along with zucchini.
- Simmer until the chicken is just cooked through. Add peas, cook for another couple of minutes.
Serving suggestion
- Serve with steamed baby potatoes, steamed vegetables or salad.
Cooking tip
- Do not open out or flatten the chicken thigh fillets, keep them folded over in a compact shape for even cooking and presentation.