Crème Fraîche Chicken

Ingredients:

3 tbsp olive oil

2 tbsp wholegrain mustard

350 g new potatoes, big ones halved

4 skin-on chicken legs (I used chicken breasts)

2 large leeks

1 tbsp plain flour

50 ml chicken stock

200 g crème fraîche

2 tbsp freshly chopped parsley

Method:

1. Preheat the oven to 200C/Gas 6. Heat 2 tbsp of olive oil and the mustard in an ovenproof dish. Add the potatoes, toss to coat and cook for 20 minutes.
2. Meanwhile, heat the remaining oil in a frying pan and cook the chicken for 5 minutes on each side until golden brown. Remove from the pan and set aside.
3. In the same pan, fry the leeks until soft. Add the flour, pour in the stock then mix in the crème fraîche.
4. Pour the leek mixture into the ovenproof dish with the potatoes and mix. Place the chicken legs skin-side up on top of the potatoes and leeks, and cook for 20 minutes or until cooked through.
5. Garnish with chopped parsley and serve with green veg.

Serves 4.