creamy chicken & leek pan casserole
 
 

 

Pan-frying the leek and garlic adds a rich, caramelised flavour

serves 1 ready in 20 mins

1 Butcher's Selection British Chicken Thigh, deboned, skin on
1 tsp olive oil
½ Grower's Selection British Extra Trimmed Leek, sliced
1 clove garlic, sliced
75ml reduced-fat crème fraîche

1 Season the chicken with freshly ground black pepper. Heat a splash of the oil in a frying pan, then add the leek. Add the chicken, skin-side down, and cook for 4 mins.

2 Add the garlic to the pan. Turn the chicken over, give the leeks a stir and cook for another 6 mins, or until the chicken is completely cooked through and the skin is crispy and golden on both sides.

3 Add the crème fraîche and simmer for 1 min to reduce and thicken the sauce slightly. Season with more freshly ground black pepper, drizzle with the remaining olive oil and serve immediately.

per serving 240g: 301 kcals, 21.7g fat, 10.1g saturates, 3.9g sugars, 0.24g salt