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.
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.