Creamy Chicken Stew

Method:

1. Heat the butter and olive oil in a casserole pot, add the leeks and a pinch of salt, cook over a low heat until the leeks are soft.
2. In a frying pan, cook the chicken skin side down over a medium heat until the skin browns, flip over and cook for a further 2 minutes.
3. Add the chicken to the leeks, pour in the stock and bring to a simmer, cover and cook for 30 minutes.
4. Stir in the cream, mustard and peas and simmer till thick.
5. Mix the breadcrumbs and parsley, sprinkle on top of the chicken and grill until golden brown.
6. Serve with some crusty bread or some steamed potatoes.