Peel, halve and cut the carrots into pieces. Clean, wash and cut leek into rings. Peel and chop onion. Chicken meat roughly dice. Heat oil in a pan. Brown the chicken meat in it and take it out. Sauté carrots, leek and onion in the frying fat.
Season with salt and pepper. Deglaze with stock and cook for about 8 minutes at low heat. Add cream and mustard and bring to the boil. Bind with sauce thickener and bring to the boil again. Add meat and warm it up. Season to taste with salt and pepper. Rice tastes good with it