French Mustard & Tarragon Chicken with Leeks and Cream

Ingredients

• 4 bone-in chicken breasts
• 3 leeks
• 2 tbsp Dijon mustard
• 150 ml double cream
• 100 ml dry white wine
• 15 g fresh tarragon
• 20 g butter
• 2 clove garlic cloves

Method

1. 1

   Preheat the oven to 190°C/170°C fan. Slice the leeks into 2cm rounds and crush the garlic.

2. 2

   Melt the butter in a large ovenproof frying pan or shallow casserole over a medium heat. Brown the chicken breasts skin-side down for 4 minutes until golden, then remove.

3. 3

   Add the leeks and garlic to the pan and soften for 3 minutes. Stir in the wine and let it bubble for 1 minute, then stir in the cream and mustard.

4. 4

   Return the chicken to the pan skin-side up and scatter over the tarragon leaves. Season well.

5. 5

   Transfer to the oven and bake for 30–35 minutes until the chicken is cooked through and the sauce is bubbling. Serve with mashed potato or crusty bread.