Crispy Chicken Thighs with Braised Leeks & Peas

Name: Crispy Chicken Thighs with Braised Leeks & Peas | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1.1kg pack Asda Succulent Chicken Thighs; 1 tbsp Rapeseed oil; 2 medium Leeks, washed, sliced into 2cm rounds; 2 Garlic cloves, crushed; 1 tsp dried Tarragon; 400ml Chicken stock, made with 1 reduced-salt stock cube; 250g frozen Peas, defrosted; 2 tbsp Half Fat Crème Fraîche; 1 Lemon, juiced and zested

These extra crispy chicken thighs are made even tastier served in creamy, herby sauce – mop it up with a chunk of crusty bread.

By Asda Good Living,22nd January 2024

Cook: 45 Mins

Serves: 4

Price: £1.35 per serving

Nutritional Information

Each 348g serving contains

Energy
8108kj
557kcal

28%

Fat
36.2g

High
52%

Saturates
10.8g

High
54%

Sugars
5.6g

Low
6%

Salt
0.45g

Low
8%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2330kj/557kcal

Ingredients

1.1kg pack Asda Succulent Chicken Thighs

1 tbsp Rapeseed oil

2 medium Leeks, washed, sliced into 2cm rounds

2 Garlic cloves, crushed

1 tsp dried Tarragon

400ml Chicken stock, made with 1 reduced-salt stock cube

250g frozen Peas, defrosted

2 tbsp Half Fat Crème Fraîche

1 Lemon, juiced and zested

Method

Pat the chicken thighs with kitchen roll to remove any excess moisture. Heat the oil in a large non-stick pan over a medium heat. Carefully add the chicken, skin-side down, and cook for 7–8 mins until the skin is deep golden. Turn the chicken and cook for a further 5 mins. Transfer to a plate and set aside.

Using the same pan, remove all but 2 tbsp of the fat, then add the leeks and cook over a medium heat for 7 mins, stirring, until softened and lightly golden. Add the garlic and tarragon and cook for a further min.

Return the chicken to the pan skin-side up and carefully pour in the stock. Season and simmer gently, uncovered, for 15 mins.

Add the peas, pushing down into the liquid, return to a simmer and cook for a further 3 mins until the stock is reduced and chicken is cooked through. Take off the heat and allow to cool slightly before stirring in the crème fraîche and 1–2 tbsp lemon juice until combined.

Serve straight away scattered with the lemon zest on top. Pair this dish with herby, new potatoes or steamed greens.