Ingredients

6 chicken thighs, skinned, boned and cubed

butter

2 small leeks, sliced

1 clove garlic, crushed

250g new potatoes, par boiled

250mls white wine

300ml chicken stock

2 tbsp crème fraîche

1 tbsp tarragon

Method

Preheat the oven to 180 degrees.

Heat the butter in a frying pan and lightly brown the chicken. Set aside.

Add the leeks and garlic to the frying pan and cook until softened.

Transfer to a casserole dish and add the chicken, potatoes, stock, wine and tarragon.

Bake for 30 minutes, remove from the oven and season.

Return to the oven and bake until chicken is cooked and the potatoes tender.

Remove from the oven and stir through the crème fraiche.

Cooks Comments and Tips

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