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Ingredients
Method
- 1 tbsp olive oil
- 3 rashers streaky bacon, chopped
- 2 chicken breasts, cut into strips
- 2 leeks, sliced
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp crème fraîche
- 1 tbsp flour
- Baked potatoes or pasta, to serve
- Heat the oil in a saucepan and fry the bacon bits for 2 mins. Add the chicken, cook for 3 mins, then tip in the leeks and cook for 10 mins more. Stir through the flour and slowly add the stock, stirring all the time.
- Add the mustard and cream, then simmer gently for about 5 mins until everything is thickened and creamy. Season well, then serve on a jacket potato or with some pasta.
20 mins
2 serving
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