Creamy Honey Mustard Chicken

While the rice is cooking, slice the carrot (unpeeled) into 0.5 cm half-moons. Chop the broccoli into 3cm florets and roughly chop the stalk. Finely slice the leek. Roughly chop the parsley.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, season the chicken thighs on both sides with salt and pepper and add to the pan. Cook for 2 minutes each side, or until browned. Remove from the pan and set aside on a plate (the chicken will continue cooking in step 5). Add the leek to the pan and cook, stirring, for another 1-2 minutes or until tender.

Reduce the heat to medium and add the wholegrain mustard, honey, salt (for the sauce) and thickened cream to the frying pan. Season with pepper and stir to combine.

Return the chicken thigh to the pan and add the carrot and broccoli. Reduce heat to low and simmer, covered, for 5 minutes TIP: cover the frying pan with foil if you don’t have a lid. Remove the lid and simmer for a further 2-3 minutes or until the chicken is cooked through and the vegetables are tender.