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
- 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.
- 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.
- In the same pan, fry the leeks until soft. Add the flour, pour in the stock then mix in the crème fraîche.
- 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.
- Serve with steamed veg.