Crème Fraîche Chicken

Serves 4. Ready in 50 minutes.


3 tablespoons olive oil

2 tablespoons wholegrain mustard

350g new potatoes, halved

4 chicken breasts (I sliced mine)

2 large leeks

1 tablespoon plain flour

50ml chicken stock

200g crème fraîche


  1. Preheat the oven to 200C/180C Fan/Gas 6. Heat 2 tablespoons 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 oven proof dish with the potatoes an d mix. Place the chicken on top of the potatoes and leeks, and cook for 20 minutes or until cooked thoroughly.
  5. Serve with steamed veg.

8 thoughts on “Crème Fraîche Chicken

    1. Hahaha – I don’t think anyone has ever called me a chef before! I’m a reasonable plain cook who can read and follow a recipe. 🙂


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