Creamy Leek and Mustard Chicken – Cooking with kids 14



One of the most monotonous bits of parenting is feeding.  I swear I spend hours thinking about what to prepare, shop for and cook that we will all eat as a family.  You see, I want to prepare something healthy, scrummy and delicious and to see empty plates at the end of the meal.  Our dinner times are sacred and I want to keep them that way.  I see a good meal as a way of bringing my hungry boys to the table each night.  This Creamy Leek and Mustard Chicken meal is a fantastic meal which was a big hit with my family.

Creamy Leek and Mustard Chicken

This is where HelloFresh comes in.  I am a big fan of HelloFresh, not only do they do all the work for you and send you wonderfully packaged boxed will with fresh pre-measured ingredients, they send you a fab step by step recipe card with photographs too.

  • I love not having to think about what to cook.
  • I love not having to write a shopping list
  • I love not having to go shopping
  • I love not having to worry about the nutritiousness of the meal
  • I love the fact the boys can cook the meals
  • I love that we get to try new ingredients and meals
  • I love that I do not have to pop back to the shop when I have forgotten an ingredient!

Creamy Leek and Mustard Chicken

What a great way to step back into the chaos that is back to school and the Autumn routine, especially as we are all a little tired here.  We have just had a two week trial of HelloFresh Family plan which is fantastic for getting your kids involved in the kitchen.  HelloFresh works by sending you a set amount of meals on a regular day.  You can subscribe on an ongoing basis or just for a short period.  This two trial was great timing for us.  We got our food delivered on Monday for four meals and there were enough leftovers for lunch all week and for a leftovers dinner on Friday and at the moment my boys are eating like adults.

My boys look cooking when we have a HelloFresh week, as they can really get stuck into the cooking and I love it as they cook and I am just on hand to answer any questions.  Over the two week’s we decided that we all love bulgar wheat (or vulgar wheat as it has now become known).  Maxi now has requested that we get a bottle of Kecap Manis so he can make sweet & sour again.  It has been a real dream of a couple of weeks where I haven’t had to even think about planning, shopping and measuring out meals.  I have even had some time off cooking as the boys have taken charge of cooking.

This Creamy Leek and Mustard Chicken dish was delicious and shows how just the addition of a few extra ingredients can really raise the dish to new heights.  Mini loved making this and we all loved eating it!

Creamy Leek and Mustard Chicken

Creamy Leek and Mustard Chicken

Ingredients

  • Leek, sliced 2
  • Mustard Seeds 1 tsp
  • Potatoes, peeled and chopped 5 large
  • Green Beans
  • Chicken Breast 4 •
  • Double Cream small pot pot
  • Cider and Horseradish Wholegrain Mustard 11/2 tbsp

Creamy Leek and Mustard Chicken

How to make Creamy Leek and Mustard Chicken

Boil a large pot of water with a pinch of salt. Chop the green leafy part from the leek and discard. Slice your leek in half lengthways and then very thinly slice widthways (discarding the little root on the end). Peel the potato and chop into 4cm cubes. Put your potato in the pot of boiling water and cook for roughly 20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them.

Bring another pot of water to the boil with a pinch of salt and cut the tops and bottoms off the green beans (this is called top and tailing!). Cook them in the boiling water for 3 mins, then drain and run cold water through them to stop them cooking further. Set aside.

Put a splash of oil in a frying pan on medium heat and add your leeks to the pan with a pinch of salt and a grind of pepper. Cook for about 5 mins until soft and then transfer them to a plate. 4 Season each chicken breast with a pinch of salt and some black pepper. Add a splash of oil to the pan your leek is in (no need to wash!), keeping it on medium heat. Cook for 7 mins on one side and then turn over and cook for another 7 mins on the other side, until the outside is brown and the inside is cooked. Tip: The chicken is cooked when it is no longer pink in the middle.

When your chicken is cooked, add the cream to the pan along with the wholegrain mustard, leek and a splash of water, stir. Cook for another 3 mins until everything is combined and hot. Spoon a little of your creamy sauce over your chicken and set the pan aside to rest, covering the pan with a lid or some tinfoil to keep your chicken warm.

Creamy Leek and Mustard Chicken

When your potatoes are cooked, drain them, pop them back into the pot with a pinch of salt, a good grind of pepper, a knob of butter (if you have some) and a splash of milk (if you have any) and mash. Pop a lid on the pot and set aside until ready to serve.

Pour a splash of oil into a frying pan with the mustard seeds and wait for 30 seconds until they start to sputter. Tip: Don’t leave the mustard seeds alone in the pan for too long or they will start jumping out! Add your green beans, a good pinch of salt and some pepper and stir-fry for about 2 mins until your beans are heated through. 8 When everything is ready, stir a splash of water into your creamy chicken sauce if the liquid has evaporated too much. Take your chicken out of the pan and slice into 2cm slices. Serve your chicken with your mash, your stir-fried beans and a good helping of sauce. Enjoy!

This Creamy Leek and Mustard Chicken is a simple, nutritious meal that is family approved and perfect for cooking with kids. A step by step recipe for delicious family meal that is quick and simple.

I know that some people may find £4 per meal, therefore, £16 per dinner pretty expensive, however, if you take it over the five days (four meals) it works out at £64.  Considering that it covers everything that we need and the quality of the meat is great, I am OK with the cost.  Maybe not on a weekly basis, but it is a great way of introducing new meals to the family and also perfect for when you have a busy week.  It is definitely cheaper than ready meals and much healthier.  I always cook from scratch and this was almost like having two weeks off!   We are off on holiday over half term and I think that coming back to a HelloFresh box would be perfect.

Creamy Leek and Mustard Chicken – Cooking with kids

Creamy Leek and Mustard Chicken – Cooking with kids

Ingredients

  • Leek, sliced 2
  • Mustard Seeds 1 tsp
  • Potatoes, peeled and chopped 5 large
  • Green Beans
  • Chicken Breast 4 •
  • Double Cream small pot pot
  • Cider and Horseradish Wholegrain Mustard 11/2 tbsp

Instructions

  1. Boil a large pot of water with a pinch of salt. Chop the green leafy part from the leek and discard. Slice your leek in half lengthways and then very thinly slice widthways (discarding the little root on the end). Peel the potato and chop into 4cm cubes. Put your potato in the pot of boiling water and cook for roughly 20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them.
  2. Bring another pot of water to the boil with a pinch of salt and cut the tops and bottoms off the green beans (this is called top and tailing!). Cook them in the boiling water for 3 mins, then drain and run cold water through them to stop them cooking further. Set aside.
  3. Put a splash of oil in a frying pan on medium heat and add your leeks to the pan with a pinch of salt and a grind of pepper. Cook for about 5 mins until soft and then transfer them to a plate. 4 Season each chicken breast with a pinch of salt and some black pepper. Add a splash of oil to the pan your leek is in (no need to wash!), keeping it on medium heat. Cook for 7 mins on one side and then turn over and cook for another 7 mins on the other side, until the outside is brown and the inside is cooked. Tip: The chicken is cooked when it is no longer pink in the middle.
  4. When your chicken is cooked, add the cream to the pan along with the wholegrain mustard, leek and a splash of water, stir. Cook for another 3 mins until everything is combined and hot. Spoon a little of your creamy sauce over your chicken and set the pan aside to rest, covering the pan with a lid or some tinfoil to keep your chicken warm.
  5. When your potatoes are cooked, drain them, pop them back into the pot with a pinch of salt, a good grind of pepper, a knob of butter (if you have some) and a splash of milk (if you have any) and mash. Pop a lid on the pot and set aside until ready to serve.
  6. Pour a splash of oil into a frying pan with the mustard seeds and wait for 30 seconds until they start to sputter. Tip: Don’t leave the mustard seeds alone in the pan for too long or they will start jumping out! Add your green beans, a good pinch of salt and some pepper and stir-fry for about 2 mins until your beans are heated through. 8 When everything is ready, stir a splash of water into your creamy chicken sauce if the liquid has evaporated too much. Take your chicken out of the pan and slice into 2cm slices. Serve your chicken with your mash, your stir-fried beans and a good helping of sauce. Enjoy!
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Disclosure: We were sent 2 weeks trial to HelloFresh for the purpose of this post.

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