This has quickly become a favourite in our house. The leeks are so rich and tasty with the contrast of fresh basil to give them a fresh lift. While I have used chicken you can also serve alongside beef or lamb.
- 2 large leeks, finely sliced, white and light green part only
- 30g butter
- 2 tablespoons oil
- 600g chicken thigh fillets, skin on if you can find them
- 2 teaspoons wholegrain mustard
- 125g sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil leaves, roughly chopped
Preheat the oven to 180 C.
Combine the leeks with the butter and oil in a large frying pan and gently cook over a medium heat until the leeks are tender. This will take 15-20 minutes.
At the same time arrange the chicken in a single layer, skin side up, in a small roasting dish, season with salt and bake for 20 minutes or so until cooked through and the skin golden.
Once the leeks are tender mix in the mustard, sour cream, Parmesan and stir until the cheese has melted. Lastly stir in the basil and season to taste with salt and freshly ground black pepper.
Serve immediately with chicken and crusty bread if you like.