Creamy Chicken and Leeks

1. 1

   Heat the oil in a large saucepan and fry the chicken for 2-3 mins until the pieces begin to turn golden.

2. 2

   Tip in the sliced leeks and cook gently for 10 mins until wilted and tender.

3. 3

   Stir through the flour and gradually add the stock, stirring constantly.

4. 4

   Add the wholegrain mustard and creme fraiche, stir again, then simmer for 5 mins until the sauce is slightly thickened and creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.