This is one of my easiest and simplest chicken recipes. I love the warm taste of tarragon combined with the Dijon mustard. It has a taste of French cuisine and is a great way of using up any roast chicken leftovers!

You can jazz this recipe up for a dinner party by adding some sour cream or crème fraîche at the end, but I have kept it simple to make it suitable for everyone, especially those on my Renew Reset Recharge® Programme.

Ingredients, Serves 4

4 chicken breasts

2 medium leeks, finely chopped

200g closed cup mushrooms, sliced

2 tablespoons olive oil

3 tablespoons Dijon mustard

2 teaspoons dried tarragon or better still a handful of fresh leaves

600ml hot chicken stock or chicken bone broth

salt and pepper

Method

1. Sauté the leeks and mushrooms in the olive oil until softened (around three to four minutes) in a heavy-based pan
2. Add the whole chicken breasts, Dijon mustard, tarragon, chicken stock or bone broth as well as salt and pepper.
3. With a lid on, simmer very gently for 20-30 minutes until the chicken is cooked through. Cooking too fast can make the chicken tough, so a lower heat is far better.
4. Turn the heat off and allow the dish to sit for a while with the lid on. I find this allows the chicken to rest and become even more tender. Alternatively you can cook this in a ceramic cooking pot in the oven 180°C for 40 minutes or even slow-cook in a crockpot for around three hours.
5. When cooled slightly, you can flake the chicken using two forks.

Serve with plenty of green vegetables.