Poached Chicken with Peas, Zucchini and Leek
Poaching the chicken in a stock made with KNORR Concentrated Liquid Stock and a little COLMAN'S Wholegrain Mustard, adds flavour and depth to this simple dish.
Ingredients
Method
-
Olive oil 40 ml
-
Skinless chicken thigh fillets, trimmed 20 x
-
Garlic cloves, crushed 3 x
-
Thyme sprigs 8 x
-
Water 1 l
-
Lemon juice 40 ml
-
Zucchini, sliced 300 g
-
Frozen peas 150 g
-
Leeks, sliced 400 g
Preparation
-
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 COLMAN'S 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.