Chicken, Leek and Mustard Bake Recipe

1 hour 30 minutes


  • 6 chicken legs, drumsticks and thighs, skin on
  • 1 tbsp of olive oil, for frying
  • 3 tbsp of flour, generously seasoned with salt and pepper
  • 2 leeks, large, sliced into rings
  • 200g of bacon, chopped into pieces
  • 2 tbsp of wholegrain mustard
  • 150ml of single cream


Preheat the oven to 180°C/gas mark 4
Add the seasoned flour to a shallow dish. Heat the oil in a large frying pan, dredge each chicken piece well in the seasoned four and shake off the excess. Fry the chicken in the oil, turning until both sides are browned. Use a splatter screen as this bit can get messy!
Lay the cooked chicken pieces in a large, shallow, ovenproof dish, then make the sauce
Add the bacon and sliced leeks to the pan where you fried the chicken, scraping up any remaining bits of chicken skin as you fry them
Once the bacon is cooked, lower the heat and stir in the wholegrain mustard, then add the cream and stir to mix well. If the sauce seems too thick, you can thin it with a little milk
Pour the sauce over the chicken, cover with aluminium foil and bake for about 45 minutes; then remove the foil and bake uncovered for a further 15-20 minutes until the chicken starts to brown nicely. Serve immediately on creamy mashed potatoes with wilted greens on the side