chicken saute w leek and carrot n mash potato

Serve 4
Ingredients:
1 tsp of vegetable oil
4 chicken thighs
300g carrots, thickly sliced at an angle
300g leeks, white part only, cut into 2.5cm slices
parsley, chopped
3 garlic cloves, sliced
250ml dry white wine
2 tsp double cream
1 tsp Dijon mustard


Heat oil in a wide shallow saute pan, add chicken in a single layer and brown all over. Transfer the browned chicken to a plate, season well with salt.

Add carrot, leeks to the pan n cook over high heat for 2 mins. Add garlic and some salt and cook for 1-2 mins, stirring, do not let the garlic burn. Add wine and stir.

Return the chicken pieces to the pan ans bury under the vegetables. Add the parsley, cover and simmer gently for 20 mins.

Remove the chicken with tongs. Raise the heat n cook the sauce to reduce slightly, about 8-10 mins. Stir in the cream n mustard, with salt and pepper to taste. Ready to serve