Leek and Mustard Chicken

Preheat your oven to 350 F.

Heat up the oil in a large skillet over a medium heat, and fry the drumsticks until they are crispy and brown on one side. Then turn them and do the other side. Don’t cook them until they’re all the way done! They will finish cooking in the oven. When both sides are delicious looking, transfer them to an oven-safe dish and pop them in the oven. You’ll want to reserve the goodies in the pan you fried the chicken in – so don’t wash it!

While the chicken roasts, slice and clean the leek. Make sure you get all the sandy grit out because the leeks I buy always seem to have lots of grit. You’ll want the slices to be fairly thin. Then add the butter to your skillet and fry the leeks in the same pan as the chicken. Once they’ve sweated a bit, add the chicken stock and deglaze the pan, making sure you scrape up the brown bits from the chicken. Let it reduce a bit, and then add the mustard. English mustard packs a bit of a kick, so be careful! Once the sauce has thickened to the consistency of choice, take it off the heat and finish it off with a pat of butter.

Once the chicken is finished roasting – anywhere from 15-25 minutes depending on the size of your drumsticks, give it a good five minutes to rest. Then serve with rice, with the leek sauce on top.

Feeds three people, or me for three days.