One-pot creamy chicken and leeks is a winning winter warmer

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. I always add a little wholegrain mustard, which gives the dish warmth, and a few generous spoonfuls of Rodda’s Cornish clotted cream, because it creates a deliciously rich and creamy sauce. Baked chicken thighs with cider, wholegrain mustard and clotted cream Serves: 3-4 Preparation time: 15 minutes | Cooking time: 1 hour Ingredients: 6 organic or free-range chicken thighs 2 tbsp olive oil 6 rashers streaky bacon, cut into small pieces 1 onion, finely chopped 2 cloves garlic, thinly sliced 2 small to medium leeks, trimmed, rinsed and cut into 1-2 cm rounds 2 sprigs rosemary A handful of sage leaves, roughly ribboned 450ml medium dry cider 227g Rodda’s Cornish clotted cream 1 tbsp wholegrain mustard ½ bunch flat-leaf parsley, leaves picked and chopped Sea salt and freshly ground black pepper Method: 1. Add the olive oil, and when it’s hot, carefully place the seasoned chicken thighs, skin side down, into the dish. Serve this with side dishes like celeriac and potato mash with more Rodda’s Cornish clotted cream stirred through and buttered purple sprouting broccoli.