French-Style Chicken and Leek

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs carrot
• 80g leek
• 2clov garlic
• 1pcs chicken-style stock cubes
• 300g chicken tenderloins
• 150g peas
• 15ml olive oil
• 250ml (1 cup) boiling water
• 20g butter
• 8ml plain flour
• 8ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 3cm chunks. Cut the carrot into 2cm-thick rounds. Halve the leek lengthwise and thinly slice the pale stem (see Kitchen 101). Crush or finely chop 2 garlic cloves.
2. Step 2 — Roast veggies
   Put the potato and carrot on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins or until tender. Meanwhile, crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
3. Step 3 — Pan-fry chicken
   Season the chicken with salt and pepper. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
4. Step 4 — Cook leek sauce
   Melt 20g butter in the same pan over medium heat. Cook the leek and garlic, stirring, for 2-3 mins until softened. Add 1½ tsp plain flour and cook, stirring, for 30 secs or until golden. Gradually add the stock and 1½ tsp dijon mustard, stirring until combined.
5. Step 5 — Cook peas and serve up
   Bring the leek mixture to a simmer, then add the peas and cook for 3 mins or until the peas are tender and the sauce is slightly thickened. Add the chicken and turn to coat. Divide the chicken and leek mixture among plates and serve with the roast veggies. Enjoy!
6. Step 6 — Kitchen 101
   Prior to slicing, give the pale part of the leek a good rinse under running water to remove any hidden dirt.

Allergens

Milch, Gluten, Wheat, Sulfit