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Chicken, leek & mustard sauté with fried mash

March 1, 2011

It’s St David’s Day, so we’re having something-with-leek-in. Not lamb (CBA) and not Welsh cakes (for dinner?) and not cawl (see lamb), but something with leek in. I’m sorry – I do recognise it’s a cop-out. But it is quite impressive how lovely chicken thighs, leek, mustard and cream are in combination.

So, it’s simple and delicious and an opportunity to use up the mash we have leftover from Sunday – I just added some chopped spring onions and smidge of grated cheese, fried in a splash of butter and olive oil et voilà!

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