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Recipe by olive magazine

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1. Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened.
2. Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the tarragon and crème fraîche. Serve with green beans and crusty bread if you like.

Per serving

416 kcalories, protein 45.3g, carbohydrate 27.6g, fat 12 g, saturated fat 5.2g, fibre 3g, salt 1.27 g

Latest comments and suggestions

• Aimee_CM

  24 January 2009

  Aimee_CM rated and commented on this recipe

  

  Very tasty, quick and easy to make. We threw in some shredded cabbage and some extra garlic. The boyfriend even made his own bread to go with it! Will make let him make it again ;)

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• Beth

  29 January 2009

  Beth rated and commented on this recipe

  

  I added 4 cloves of garlic - but left them whole. Was very tasty - will def make it again.

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• 33_hertz

  02 February 2009

  33_hertz rated this recipe

  

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• Rog

  02 February 2009

  Rog rated and commented on this recipe

  

  Very good and easy to make. Will do again.

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• warney

  11 February 2009

  warney rated and commented on this recipe

  

  Very easy to make and tasted really good, I am making it again.

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• charlottelc

  13 February 2009

  charlottelc rated and commented on this recipe

  

  Great simple recipe, and cheap too. I didn't bother with the creme fraiches and it was still yummy.

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• karinaya

  05 March 2009

  karinaya rated and commented on this recipe

  

  Great recipe, clean plates all round. Added too much tarragon 2nd time round which overpowered the flavour and spoilt it a bit but with the correct amount this dish is delicious ;o)

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• Emma

  11 May 2009

  Emma commented on this recipe

  Made for dinner party with chicken breast, it was delicious, the chicken wasn't too dry, it went down a storm, everyone asked me for the recipe. Just made it again for a big family celebration and it went down very well again. Only thing I would change is I would halve the chicken stock next time so bit less sauce.

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• Emma

  11 May 2009

  Emma rated and commented on this recipe

  

  Sorry forgot to add my rating! Definitely 5 stars!

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• VictoriaM

  22 September 2009

  VictoriaM commented on this recipe

  This was good but I found it was a little bit salty because of the stock. I also added salt so definitely taste before seasoning. I also added celery, carrots, frozen peas and chirozo which went very well!

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• Cindy

  17 October 2009

  Cindy rated and commented on this recipe

  

  lovely dinner, always a favourite with the kids! :)

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• Margaret L

  09 November 2009

  Margaret L rated and commented on this recipe

  

  I often make this recipe. I use smallish pieces of old potatoes when new potatoes are not available. I never use garlic as my husband hastes even the smell of garlic. I add parsley. I think the recipe will cook in my new slow cookpot when next I make the recipe.

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Ingredients

• butter
• 1 leek , halved lengthways and sliced
• 1 garlic clove , crushed
• 250g new potatoes , halved or quartered
• 4 skinless boneless chicken thighs fillets, all fat removed and cut into chunks
• 1 glass white wine
• 300ml chicken stock
• small bunch tarragon leaves
• 2 tbsp half-fat crème fraîche
• 100g green beans , blanched (optional)
• crusty brown bread (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 45 minutes

Ingredients

• butter
• 1 leek , halved lengthways and sliced
• 1 garlic clove , crushed
• 250g new potatoes , halved or quartered
• 4 skinless boneless chicken thighs fillets, all fat removed and cut into chunks
• 1 glass white wine
• 300ml chicken stock
• small bunch tarragon leaves
• 2 tbsp half-fat crème fraîche
• 100g green beans , blanched (optional)
• crusty brown bread (optional)

Per serving

416 kcalories, protein 45.3g, carbohydrate 27.6g, fat 12 g, saturated fat 5.2g, fibre 3g, salt 1.27 g

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