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45 mins
Preheat the air fryer to 200°C. Season the chicken and air fry with the bacon for 15 minutes.
Boil the potatoes for 10-15 minutes until tender.
Meanwhile, add the butter to the pan with the leeks and cook, covered, for 6-8 minutes over a gentle heat until well softened. Stir in the thyme and then pour over the chicken stock. Increase the heat and bubble for 2-3 minutes.
Reduce the heat under the leeks and stir in the crème fraîche, honey and mustard, then return the chicken to the pan. Season to taste and simmer for 5-6 minutes.
Drain the potatoes and mash with a splash of milk. Season.
Serve half the chicken with mashed potatoes and greens, topping with the crumbled bacon. Cool and store the remainder.
The remaining creamy mustard-chicken is great as a pie filling the day after. Top with a sheet of shortcrust pastry, glaze with a little milk and bake at 200C/180C Fan for 30-40 minutes until crisp and piping hot.