Honey Mustard Chicken Thighs

800 gram chicken thighs, boneless, skinless, at room temperature

olive oil, for cooking

2 leeks, white and light green parts only, sliced into 1cm-thick rounds

1 cup chicken stock

1 1/2 tablespoon wholegrain mustard  ( I like the Lusty Mustard from Windfall foods)

2 tablespoon honey

2 tablespoon fresh thyme leaves

1/2 cup crème fraiche

Pat chicken thighs dry with paper towels and season with salt. Add a drizzle of oil to a large, non-stick frying pan on medium-high heat (choose a pan with a lid as it will be needed later). In two batches, sear chicken for 2-3 minutes on each side until golden (thighs do not need to be cooked through at this point). Set aside , I use a Concave Cutting Board to save all the juices.

Return pan to heat  with meat juices, add a drizzle of oil and reduce heat to medium. Add leeks and cook for a few minutes on each side until golden. Try to keep the leeks intact as this will prevent them from drying out.

Mix stock, mustard and honey in a bowl then add to leeks in the pan, along with thyme and seared chicken (plus its juices). Allow to bubble for a minute, then cover with a lid and cook for 8 minutes

Remove lid and reduce heat to low-medium. Carefully transfer about ¼ cup of cooking liquid to a bowl. Add crème fraiche to bowl, whisk until smooth, then return to the pan. Simmer gently until the sauce thickens slightly. Season generously with freshly ground black pepper. Serve with mashed potato and steamed beans or broccoli. So tasty.