Chicken With a Creamy Mustard and Chive Sauce

1. 1

   Preheat the oven to 200C, gas mark 6.

2. 2

   Cook potatoes, carrots and leeks in boiling water for about 5 minutes.

3. 3

   Drain thoroughly and add to a large roasting tin with the asparagus.

4. 4

   Add the oil, toss and season.

5. 5

   Arrange the chicken filets on top and bake for 25 minutes until thoroughly cooked and the juices run clear.

6. 6

   Meanwhile, heat the creme fraiche, mustard and chives in a small pan for 1-2 minutes, then season.

7. 7

   Serve the chicken and vegetables with the sauce, and plenty of crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.