Chicken Saute with Carrots, Leeks, Mustard and Cream

1 tablespoon extra virgin olive oil

8-10 chicken thighs

10 ounces carrots, thickly sliced at an angle

10 ounces leeks, white part only, cut into 1-inch slices

3 garlic cloves, sliced

1 cup dry white wine

Handful of flat-leaf parsley, chopped

2 tablespoons heavy cream or crème fraîche

1 tablespoon grainy Dijon mustard

Coarse sea salt and freshly ground black pepper

Heat the oil in a wide, shallow sauté pan with a lid, large enough to hold the chicken in a single layer. Add the chicken and brown all over, 3-5 minutes on each side. Work in batches if necessary. Transfer the browned chicken to a plate, season well with salt.

Add the carrots and leeks to the pan and cook over high heat 2 to 3 minutes. Add the garlic and some salt and cook for 1 to 2 minutes, stirring; do not let the garlic burn. Add the wine and stir, scraping up any bits that stick to the pan.

Return the chicken pieces to the pan and bury under the vegetables. Add the parsley, cover and simmer gently for 20 minutes.

Remove the chicken with tongs. Raise the heat and cook the sauce to reduce slightly, about 8-10 minutes. Stir in the cream and mustard, with salt and pepper to taste. If serving from the pan, return the chicken pieces and serve, or arrange the pieces on plates and spoon the sauce over the top.

Serves four.

"Easy Comfort Food" (2008 Ryland Peters & Small, $19.95)