Created by ImPat on June 1, 2020
Step 1: Toss chicken in flour seasoned with salt and pepper in a large bowl.
Step 2: Heat 1 tablespoon of oil in a large, deep frying pan over a high heat and add chicken in two batches and cook, turning occasionally, for about 5 minutes, or until browned and remove.
Step 3: Heat remaining oil in same pan over a medium heat and add bacon, leek, sage and garlic and cook, stirring, for 3 minutes and then add wine and bring to a boil until reduced by half and then return chicken to pan.
Step 4: Add stock, potatoes and mustard and bring to boil and let simmer, covered, for about 1 hour, or until chicken is cooked and then add peas and cook for further 2 minutes. Serve.