Chicken, Leek & Potatoes with Creme Fraiche Sauce

Chicken leak potatoes recipe Chicken leak potatoes recipe

This is a handy one-pan wonder. The chicken stays moist and succulent and the leeks give a wonderful flavour to the sauce. If you’re planning on freezing it, allow to cool completely before doing so and reheat gently but thoroughly before serving.

4 people 30 minutes 5 minutes


  • 1 pinch Black Pepper
  • 4 - Chicken Breast
  • 350 ml Chicken Stock Cube
  • 150 g Creme Fraiche
  • 1 - Leek thinly sliced
  • 300 g New Potatoes halved
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 75 g SuperValu Baby Spinach
  • 25 g SuperValu Unsalted Irish Creamery Butter 227g
  • 2 tbsp Wholegrain Mustard


  1. Heat the oil and butter in a large sauté pan (that has a tight-fitting lid) over a gentle heat. Add the potatoes and leek and cook for 6 to 8 minutes, stirring regularly, until they are beginning to soften but not colour.
  2. Add the stock and bring to the boil, then reduce to a simmer for 3 to 4 minutes. Stir in the crème fraîche and mustard, then slide the chicken breasts in. Cover and simmer for 12 to 15 minutes, until the chicken is cooked through.
  3. Stir the spinach through for 1 minute, until wilted. Season to taste and serve straight away.

Good source of folic acid


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