Crème fraîche chicken bake
Wholesome comfort food is the order of the day with this creamy chicken dish featuring baby leeks, asparagus and hasselback potatoes
Serves 4 • Ready in 1hr
2tbsp olive oil
2tbsp wholegrain mustard
350g new potatoes, cut into hasselbacks (see Top Tips)
4 skin-on chicken breasts
175g baby leeks, trimmed and cut into thirds
50ml chicken stock
200g crème fraîche
400g asparagus tips
2tbsp fresh chopped parsley
1 Preheat oven to 200C/Gas 6. Heat 1tbsp oil and the wholegrain mustard in an ovenproof dish. Once hot, add the potatoes and toss to coat, then pop into the oven to cook for 20 mins.
This story is from the April 2020 edition of Woman & Home Feel Good Food.
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This story is from the April 2020 edition of Woman & Home Feel Good Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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