Chicken Thighs with Cream, Leeks and Peas
- 150ml hot chicken stock
- 1 tbsp Dijon mustard
- 20g parmesan, grated
- 1 leek, washed and finely sliced
- 4 x 150g chicken thighs, skin on
- 25g unsalted butter
- 50ml double cream
- 100g frozen peas, defrosted
- Small bunch of flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
Preheat the air fryer to 190C.
In a measuring jug, mix together the hot chicken stock, mustard and parmesan. Season well with salt and pepper.
Pour into the bottom of your air fryer along with the leek and stir to combine. Place the chicken thighs on top, skin-side up, and dot over the butter.
Roast for 30 minutes, then pour in the double cream and defrosted peas. Try not to splash or cover the chicken skin, which will be nice and crispy by now. Give the basket a little shake so the peas and cream sink down into the sauce and air-fry for another five minutes.
Serve immediately and sprinkle with the chopped parsley.