Potato, leek and crème fraîche chicken

Ingredients

• Olive oil — 3 tbsp
• Wholegrain mustard — 2 tbsp
• New potatoes (halved) — 350 g
• Chicken breasts, skin-on — 4 pcs
• Leeks — 2 pcs
• Plain flour — 1 tbsp
• Crème fraîche — 200 g
• Chicken stock — 50 ml
• Fresh parsley, chopped — 2 tbsp
• Steamed greens (to serve; we used kale)

Steps

1. Preheat the oven to 200°C (Gas 6). In an ovenproof dish, heat 2 tablespoons of the olive oil with the wholegrain mustard until hot, then add the halved new potatoes and toss to coat; cook in the oven for 20 minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a frying pan and cook the chicken breasts for 5 minutes on each side until golden; remove from the pan and set aside.
3. In the same frying pan, fry the leeks until soft.
4. Stir in the plain flour, then pour in the chicken stock and mix in the crème fraîche until combined.
5. Pour the crème fraîche and leek mixture into the dish with the potatoes and mix to combine. Nestle the chicken breasts into the dish, skin-side up, and return to the oven; cook for 20 minutes or until the chicken is completely cooked through.
6. Garnish with the chopped parsley and serve with steamed greens, if liked.