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, salt 1.75 g

Latest comments and suggestions

• Beakie

  16 December 2007

  Beakie rated and commented on this recipe

  

  tasty

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• Marianne

  05 January 2008

  Marianne rated and commented on this recipe

  

  This was really easy and I had everything already in the cupboards, really filling and really tasty.

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• Pamela

  07 January 2008

  Pamela rated and commented on this recipe

  

  easy tasty recipe

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• mel

  25 February 2008

  mel commented on this recipe

  So easy to make. Try mixing with pasta instead of the jacket potato, lovely.

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• Lynsey

  17 April 2008

  Lynsey rated and commented on this recipe

  

  A great way to use up any chicken from a roast

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• Squeakyclean

  21 April 2008

  Squeakyclean rated and commented on this recipe

  

  Yum, Yum!! This is a super easy, super tasty dish. I left out the bacon and added a pepper cut into strips which worked just as well I thought. And I had it with pasta, not a baked potato. Will definitely be one to make again.

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• fifi

  04 July 2008

  fifi commented on this recipe

  fab! easy to make ahead!

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• Irishskier

  12 September 2008

  Irishskier rated and commented on this recipe

  

  Super easy to make and very tasty, everyone loved it.

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• Kirsty

  13 September 2008

  Kirsty commented on this recipe

  Very good!

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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

Preperation 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, salt 1.75 g

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