Name: Potato, leek and creme fraiche chicken recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 3tbsp olive oil; 2tbsp wholegrain mustard; 350g new potatoes, big ones halved; 4 skin on chicken breasts; 2 large leeks; 1tbsp plain four; 200g crème fraiche; 50ml chicken stock; 2tbsp fresh chopped parsley; steamed greens, to serve (we used kale)

Nutrition Per Portion

RDA

Calories

582 Kcal

29%

Fat

34 g

49%

Saturated Fat

16 g

80%

Carbohydrates

22 g

By Jessica Ransom

published 9 July 20

Wholesome, hearty comfort food doesn’t get much better than this creamy creme fraiche chicken bake

Wholegrain mustard delivers a tasty punch of flavour in our potato, leek and creme fraiche chicken bake. This comforting dinner is under 600 cals (opens in new tab) and very easy to prepare. Roasting the potatoes for the first 20mins helps them to develop a crisp skin and ensures they will be perfectly soft by the time the chicken is cooked through (opens in new tab).

We have served the dish with steamed kale but broccoli, green beans, and even peas are all great options. You might want some crusty fresh bread on hand too to mop up the creamy sauce. Why not give Paul Hollywood’s cob loaf recipe (opens in new tab) a go?

Ingredients

3tbsp olive oil
2tbsp wholegrain mustard
350g new potatoes, big ones halved
4 skin on chicken breasts
2 large leeks
1tbsp plain four
200g crème fraiche
50ml chicken stock
2tbsp fresh chopped parsley
steamed greens, to serve (we used kale)

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Method

Preheat oven to 200C/Gas 6. Heat 2tbsp oil and the wholegrain mustard in an oven-proof dish. Once hot toss and the potatoes and toss to coat. Cook for 20mins.
Meanwhile, heat the remaining oil in a frying pan and cook the chicken for 5 minutes on each side until golden. Remove from the pan and set aside.
Fry the leeks until soft.
Add 1tbsp plain flour, pour in the stock then mix in the crème fraiche.
Pour the mixture into the dish with the potatoes and mix. Place the chicken breasts, skin-side up and cook for 20mins or until completely cooked through.
Garnish with the chopped parsley and serve with steamed greens, if liked – we used kale.

Top Tip for making Potato, leek and creme fraiche chicken

Swap the chicken breast for thighs if you prefer.

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Jessica Ransom

Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.