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Instructions
Heat oil in a wide pan over medium-high heat while you season the chicken all over. Cook chicken on both sides until the skin is crisp and golden brown. Transfer to a plate.
Leave one teaspoon of fat in the pan, and add leeks. Fry for about five to six minutes until they are bright green and tender. (If they start to turn golden, add a splash of water.) Scoop out of the pan and place with the chicken.
Add potatoes to the same pan. Pour chicken stock over them, and nestle thyme around the pan. Cook, uncovered, on high heat for 10 minutes, then reduce heat to medium. Stir in mustard, crème fraîche, peas and leeks. Lay the chicken pan and cover with sauce.
Put on the lid and cook for another 20 to 25 minutes until chicken is cooked through and potatoes are tender. If the sauce is too thin, mix together flour and 2 tablespoons of water in a small bowl, then stir into the sauce. Allow to simmer with the lid off for two to three minutes. Sprinkle it with pepper and serve.
