Chicken & leek one-pot
About £1.04 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Leeks2
- Potatoes600g
- Stock cubes1 cube
- Crème fraîche150ml
- Mustard10g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Season the chicken thighs (800g) and brown them skin-side down in a big pan with a little oil until golden (8 min). Take them out.
- Add the sliced leeks (2) to the pan and soften in the chicken fat (5 min).
- Add the halved new potatoes (600g), stock cube (1 cube) and 400ml boiling water. Sit the chicken back on top, skin up.
- Put the lid on and simmer until the chicken is cooked through and the potatoes are tender (25 min). Cut into the thickest piece: no pink.
- Stir the crème fraîche (150ml) and mustard (10g) into the sauce and bubble for a minute. Serve with greens.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.