Creamy chicken & leeks
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
Ready in 30 minutes
A star rating of 4.2 out of 5.43 ratingsRate
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This creamy, comforting combination is the perfect topping for baked spuds
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
3 rashers unsmoked streaky bacon
chopped
-
2 skinless boneless chicken breasts
cut into strips
-
2 leeks
sliced into thin rounds
-
1 tbsp plain flour
-
300ml chicken stock
-
1 tbsp wholegrain mustard
-
2 tbsp crème fraîche
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Nutrition: per serving
- kcal384
- fat20g
- saturates7g
- carbs10g
- sugars4g
- fibre3g
- protein42g
- salt1.75g
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Method
-
step 1
Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
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step 2
Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Recipe from Good Food magazine, October 2006
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A star rating of 4.2 out of 5.43 ratings
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