Creamy chicken & leeks

This creamy, comforting combination is the perfect topping for baked spuds

Recipe uploaded by

Good Food

 22 ratings

Recipe by Good Food

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ready in 30 minutes

Ingredients

• 1 tbsp olive oil
• 3 rashers unsmoked streakybacon , 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

• 

  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