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Prep
10m
Cook
1h 10m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add your potatoes, leeks, bacon, garlic granules and olive oil to a large ovenproof dish; season well with salt and pepper, mix well, then bake at 180°C (fan) for 20 minutes.
750 g Baby potatoes
10 Smoked bacon medallions
1 Leek
1/2 tbsp Garlic granules
1 tbsp Olive oil
Step 2
While that’s cooking, mix your stock, crème fraîche, mustard, and thyme together, then set aside.
400 ml Chicken stock
90 g Creme fraiche
1 tbsp Wholegrain mustard
1 tsp Dried thyme
Step 3
Season your chicken breasts generously with salt and pepper, and spray with some olive oil cooking spray. Set aside.
600 g Chicken breasts
Step 4
After 20 minutes, pour the stock mixture over the potatoes and leeks, then nestle in the chicken breasts. Bake for 45 to 55 minutes, until the potatoes are tender and the chicken is fully cooked through.
Step 5
After the chicken is cooked, remove it from the pan to rest, then pour your cornflour mixture into the potatoes. Stir well, then return to the oven for a further 5 to 10 minutes to thicken the sauce.
1 tbsp Cornflour
Step 6
Serve the creamy potatoes and leeks with the chicken, and enjoy.
For
4
M
I
600
g
Chicken breasts, mine were 3 large
750
g
Baby potatoes, cut into 1cm slices
10
Smoked bacon medallions, roughly chopped
1
Leek, large, finely sliced
400
ml
Chicken stock
90
g
Creme fraiche, NOT low fat or it will split
1
tbsp
Cornflour, mixed with 1 tbsp water
1
tsp
Dried thyme
1
tbsp
Wholegrain mustard
1/2
tbsp
Garlic granules
1
tbsp
Olive oil
Per Serving
Calories
528kcal
Protein
52g
Use full-fat crème fraîche, not low fat, or it will split. Can sub for full fat cream cheese too. This will also work in the slow cooker, just add the crème fraîche at the end of cooking. Also be mindful of the potatoes, they may take longer to cook depending on how thick you cut them, so keep them small, around 1 to 2cm thick maximum.
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C
Cat S
10 hours ago
Absolutely delicious. My boys loved it
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K
Kirsty J
3 days ago
Made it for dinner tonight and it was really tasty. Even my husband commented on how tasty it was!
Like
Reply
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L
Lucy H
4 days ago
I've cooked recipes from your book but this was what made me sign up to the app and it did not disappoint! So delicious and easy to make
Like
Reply
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L
Lj
7 days ago
Such an easy recipe and it was so delicious! I used to love cooking but have been suffering with my mental health so I haven’t cooked from scratch at all this year: making this dish has just made me fall in love with cooking again!
Like
Reply
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A
Amanda J
8 days ago
We had this for dinner tonight, it was amazing. I will be making it again.
Like
Reply
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Prep
10m
Cook
1h 10m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add your potatoes, leeks, bacon, garlic granules and olive oil to a large ovenproof dish; season well with salt and pepper, mix well, then bake at 180°C (fan) for 20 minutes.
750 g Baby potatoes
10 Smoked bacon medallions
1 Leek
1/2 tbsp Garlic granules
1 tbsp Olive oil
Step 2
While that’s cooking, mix your stock, crème fraîche, mustard, and thyme together, then set aside.
400 ml Chicken stock
90 g Creme fraiche
1 tbsp Wholegrain mustard
1 tsp Dried thyme
Step 3
Season your chicken breasts generously with salt and pepper, and spray with some olive oil cooking spray. Set aside.
600 g Chicken breasts
Step 4
After 20 minutes, pour the stock mixture over the potatoes and leeks, then nestle in the chicken breasts. Bake for 45 to 55 minutes, until the potatoes are tender and the chicken is fully cooked through.
Step 5
After the chicken is cooked, remove it from the pan to rest, then pour your cornflour mixture into the potatoes. Stir well, then return to the oven for a further 5 to 10 minutes to thicken the sauce.
1 tbsp Cornflour
Step 6
Serve the creamy potatoes and leeks with the chicken, and enjoy.
For
4
M
I
600
g
Chicken breasts, mine were 3 large
750
g
Baby potatoes, cut into 1cm slices
10
Smoked bacon medallions, roughly chopped
1
Leek, large, finely sliced
400
ml
Chicken stock
90
g
Creme fraiche, NOT low fat or it will split
1
tbsp
Cornflour, mixed with 1 tbsp water
1
tsp
Dried thyme
1
tbsp
Wholegrain mustard
1/2
tbsp
Garlic granules
1
tbsp
Olive oil
Per Serving
Calories
528kcal
Protein
52g
Use full-fat crème fraîche, not low fat, or it will split. Can sub for full fat cream cheese too. This will also work in the slow cooker, just add the crème fraîche at the end of cooking. Also be mindful of the potatoes, they may take longer to cook depending on how thick you cut them, so keep them small, around 1 to 2cm thick maximum.
Only visible to you
Made it?
Cancel
C
Cat S
10 hours ago
Absolutely delicious. My boys loved it
Like
Reply
Cancel
K
Kirsty J
3 days ago
Made it for dinner tonight and it was really tasty. Even my husband commented on how tasty it was!
Like
Reply
Cancel
L
Lucy H
4 days ago
I've cooked recipes from your book but this was what made me sign up to the app and it did not disappoint! So delicious and easy to make
Like
Reply
Cancel
L
Lj
7 days ago
Such an easy recipe and it was so delicious! I used to love cooking but have been suffering with my mental health so I haven’t cooked from scratch at all this year: making this dish has just made me fall in love with cooking again!
Like
Reply
Cancel
A
Amanda J
8 days ago
We had this for dinner tonight, it was amazing. I will be making it again.
Like
Reply
Cancel
