Lemon mustard chicken with cauliflower, leeks and mushrooms

This Lemon Mustard Chicken was made a success by the sauce.  The cauliflower and leek side was good too but I am not sure that the mushrooms worked this time.

The sauce was a mix of olive oil, mustard, lemon zest (but no lemon juice), crème fraiche and salt and pepper with chopped chives put on top.  Simple but yum.

For the chicken I simply cut chicken thighs into pieces and baked them (covered with foil) until tender.

I cooked some cauliflower lightly and then mixed it with chopped leek and fried it off in a butter sauce – not diet food but tasted very nice.

The mushrooms were baked with garlic butter on top but I felt the garlic still tasted too raw even though the mushrooms were cooked.