Leek & Mustard Chicken
with Potato Mash
Serve up a comforting meal that's as good as a hug! With tender, flavoursome leeks in a creamy mustard sauce and loads of satisfying mash, this dinner will keep you warm and snuggly for a delicious night in.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 unit
leek
2 unit
potato
1 unit
carrot
1 packet
chicken breast
½ tub
Pure Cream
(Contains Milk; )
1 tub
wholegrain mustard
(Contains Sulphites; )
1 head
broccoli
1 clove
garlic
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Cut the carrot (unpeeled) into 0.5cm discs. Cut the broccoli into 2cm florets and roughly chop the stalk.Thinly slice the leek. Finely chop the garlic (or use a garlic press). TIP: Cut the veggies to the correct size so they cook in the allocated time.
Add the potato to the boiling water and cook for 15 minutes, or until easily pierced with a knife. In the last 5-6 minutes of cook time, place the carrot and broccoli in a colander or steamer on top of the saucepan, cover with a lid and steam until tender. Season with salt and pepper. Drain the potato, return to the saucepan and cover to keep warm. Transfer the veggies to a medium bowl and cover to keep warm.
While the potatoes are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the chicken breast with a pinch of salt and pepper on both sides. Add to the pan and cook for 2 minutes on each side, or until lightly browned all over (the chicken will finish cooking in step 4). Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the leek and garlic and cook for 2-3 minutes, or until softened. Reduce the heat to low and add the pure cream (see ingredients list) and wholegrain mustard and stir to combine. Return the chicken to the pan and spoon over the sauce. Cover with a lid (or foil) and simmer for 12-14 minutes, or until the chicken is cooked through. Season to taste with salt and pepper.
While the sauce is simmering, add the butter, milk, salt and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.
Divide the potato mash between plates and top with the vegetables and chicken. Spoon over the leek mustard sauce.