Serves 4. Ready in 50 minutes.
Ingredients:
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
Method:
- 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.
This West London Life 
Well this sounds like another “winner winner, chicken dinner” recipe. Thanks for sharing.
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It’s delicious and very easy to make. 🙂
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This looks yummy. What is creme fraiche?
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Ah … I’ve just discovered that’s it’s not that common in the US … it’s similar to sour cream (you would use the same amount). This website might help: https://www.allrecipes.com/article/creme-fraiche-substitute/
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I hope TBO and The Boy realise how lucky they are to have a chef in the family who knows so many delicious recipes!
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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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OMGosh! That looks so amazing! Thanks for the recipe! I’m going to add it to my “try soon” list.
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Hope you like it! 🙂
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