Mustard chicken leek one pot

Ingredients

• 2 tsp olive oil
• 4 chicken thighs
• 2 large or 3 medium leeks, washed, trimmed and thickly sliced
• 4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved
• 600ml low-salt chicken stock
• ½ small bunch of thyme
• 2 tbsp Dijon or wholegrain mustard
• 125ml reduced-fat crème fraîche
• 320g frozen peas or broad beans
• 1 tbsp plain flour (optional)

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