Recipe by Paola Bacchia
Photos by Paola Bacchia

We always had dijon mustard in the fridge, mainly to eat with boiled meats, pork sausages or ham.

Mamma also paired it with chicken, garlic and wine in a dish she cooked in the electric frying pan. I used to think there was cream in this dish, as the sauce that was spooned over the chicken was so creamy. The leeks are my addition, and make an ideal bed for the chicken thighs as they braise in the pan juices. This dish is lovely with mashed or pan-cooked potatoes, polenta or even bread—anything that will catch the lovely sauce.

Serves 6 

Instructions:

1. Preheat the oven to 320°F fan-forced.
2. Finely slice the white and pale green stem of the leeks, discarding the roots and tough darker green leaves. Soak the leek slices in a large bowl of water, massaging them briefly with your fingers to dislodge any dirt stuck in the layers. Drain and set aside.
3. Wash the chicken thighs and pat dry with paper towel. Scatter on salt and freshly cracked black pepper.
4. In a frying pan large enough to fit all the chicken in a single layer, warm the olive oil over medium–high heat. Place the chicken in the pan, skin side down. Fry for about 5 minutes, until the skin is golden. Carefully flip the chicken over and fry the other side for about 4 minutes, until it browns. Increase the heat, pour in the wine and allow to partially evaporate for a few minutes. Leaving the juices in the pan, lift out the chicken pieces and transfer to a large baking dish.
5. Reduce the stovetop heat to medium. Add the leek slices, garlic and butter to the pan. Stir in the mustard and thyme, then pour in the stock and season with salt and pepper. Braise the leek, uncovered, for about 15 minutes, stirring now and then.
6. Pour the saucy leeks over and around the chicken. Cover with a lid or foil. Transfer to the oven and bake for 45 minutes.
7. Remove the lid or foil and bake for a further 20 minutes, or until the chicken is nicely roasted and cooked through.
8. Allow to rest for a few minutes before serving with a squeeze of lemon.