- 1 tbsp olive oil
- 3 rashers unsmoked streaky bacon, chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 skinless boneless chicken breasts, cut into strips
- 2 leeks, sliced into thin rounds
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tbsp plain flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp crème fraîche
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.