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Mustard chicken with leeks

Course: Main Course
Cuisine: Modern European
Servings: 4


  • 2 Chicken Fillets
  • 2 lemons
  • 2 large Leeks
  • 4 teaspoons wholegrain Mustard
  • 1 table spoon of Salt flakes
  • 1 table spoon of dried Thyme
  • A pinch of ground pepper
  • Half a glass of long grain rice
  • 1 ½ glasses of water
  • A pinch of fine salt


  • Start by finely slicing our leeks and as soon as we warm some olive oil in a deep pan, we add the leeks and cover with a lid to keep in some moisture. While the leeks are being sautéed on a low heat, we put the rise in a pot to boil with water and some ground salt and start cleaning out chicken. If we chose to use fillets, we’d better slice them and then put them in a bowl. Now it is time for our lazy sauce, for which we squeeze the lemons and add the olive oil, the salt flakes, the pepper and the dried thyme. We will use half of this sauce now to marinate the chicken.
  • As soon as the leeks are softened and transparent, we add the chicken on it. We then cover with the lid and adjust the heat a bit hotter. 10 minutes later we will have to turn the chicken around, add the rest of the sauce and taste a bit in case it needs more salt and we cover the pan once more for 10 more minutes. The rise should be ready when the chicken is ready. Both chicken and rise, it should be ready in 20-25 minutes. What is now left, is serve by placing the leeks and chicken mix to the one half of our plates and the rise filling the other half. It is worth mentioning, that this dish offers very pleasing to our nose and for its simplicity. The total time needed should take no more than 25 minutes if you are accustomed of multitasking with the pan, the chopping board and the pot. For these reasons, I do this recipe once a week.