One-Pot Chicken Thighs with Leeks and Mustard Sauce by Lucas Vallecillos

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp olive oil
• 500 g baby potatoes, halved if large
• 2 large leeks, sliced
• 2 shallots, sliced
• 3 garlic cloves, lightly crushed and roughly chopped
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 120 ml dry white wine
• 120 ml chicken stock
• 1 tsp honey
• 30 g butter
• 2 tbsp fresh parsley, chopped (for garnish)
• for serving lemon wedges

Instructions

1. Preheat your oven to 200°C (400°F).
2. Pat the chicken thighs dry with paper towels. Season generously all over with salt and freshly ground black pepper.
3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
4. Sear the chicken thighs, skin-side down, for about 5-7 minutes, until the skin is golden brown and crispy.
5. Flip the chicken and sear the other side for 2 minutes. Remove the chicken from the skillet and set aside.
6. Add the baby potatoes, sliced leeks, and sliced shallots to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
7. Add the chopped garlic and cook for another minute until fragrant.
8. In a small bowl, whisk together the Dijon mustard, wholegrain mustard, white wine, chicken stock, lemon zest, honey, and 1/2 tsp salt. Pour this mixture into the skillet with the vegetables.
9. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the skillet.
10. Return the chicken thighs to the skillet, nestling them among the vegetables. Ensure the skin side is still mostly facing up.
11. Transfer the skillet to the preheated oven. Roast for 25 minutes.
12. After 25 minutes, carefully remove the skillet from the oven. Add the butter to the skillet and let it melt into the sauce. Baste the chicken with the pan juices.
13. Return the skillet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the potatoes are tender.
14. Garnish with fresh chopped parsley and serve immediately with lemon wedges.