Creamy chicken & leeks

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Good Food

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Recipe by Good Food

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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.
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.

Per serving

384 kcalories, protein 42g, carbohydrate 10g, fat 20 g, saturated fat 7g, fibre 3g, sugar 4g, salt 1.75 g

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Ingredients

• 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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 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

Per serving

384 kcalories, protein 42g, carbohydrate 10g, fat 20 g, saturated fat 7g, fibre 3g, sugar 4g, salt 1.75 g

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