Speedy weeknight suppers: chicken with leeks and bacon recipe 250ml chicken stock 300g frozen peas 1 tsp Dijon mustard 1 little gem lettuce Large handful of tarragon and parsley Slice the leeks in half lengthways and then finely shred. Slice the streaky bacon into thin strips and cut each chicken thigh in two. Roughly chop the herbs and shred the lettuce by first halving it and then slicing thinly. In a casserole dish or pan with a fitting lid, heat a few glugs of olive oil over a moderate to high heat. Brown the chicken thighs on both sides, remove from the pan and reserve in a separate dish until later. This is best done in a couple of batches rather than crowding the pan In the same pan add the sliced bacon and fry until crispy. Now add the shredded leeks and turn the heat down a little, stirring frequently until the leeks have wilted and softened but are still bright green. Place the chicken pieces back into the pan and pour over the warm stock. Stir well, bring to a gentle simmer and allow to bubble away for ten minutes with a lid on top, stirring half way through. After this add the frozen peas and any other green vegetables if using, stir well, replace the lid and simmer gently for another five minutes. Add a large teaspoonful of Dijon mustard, plenty of black pepper, the lettuce and remaining herbs. Stir well, bring back to a simmer, turn off the heat and replace the lid. Leave to stand for a minute or two before tasting to check the seasoning and serving. I serve this in deep bowls with wild or brown rice and a dollop of crème fraiche on top.