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Chicken with leeks and mustard

8 boneless chicken thighs, skin on
1 tablespoon oil
15g butter
2 shallots, chopped
1 medium leek, split, washed and chopped
100ml dry white wine or dry cider
250ml chicken stock
2 tablespoons double cream
2 teaspoons Dijon mustard

Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.

Buttered Queens

12 medium Queens potatoes, scrubbed
Handful parsley, chopped
50g butter

Place the potatoes in a pan and cover with cold water. Bring to a gentle simmer and cook gently until done – should take at least half and hour. Drain well and peel the potatoes. Return to the pan and add the butter and parsley. Add a lid and cook gently for a couple of minutes. Toss around to coat the spuds and serve with the chicken.