Creamy Chicken and Tarragon pots with Rosemary Potato Wedges

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Step 1

Place a large non-stick frying pan over a medium heat. Add the olive oil and leek slices and cook for 3 minutes until the leek is starting to soften. Add the crushed garlic and cook for another 2 minutes.

Step 2

Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim any fat off the bacon and chicken and dice the meat. Add it all to the pan with the leeks, stir and cook over a moderate heat for 5-10 minutes until the chicken is no longer pink. Add the stock to the pan and reduce the heat a little. Cook for 10 minutes until nearly all the stock has reduced and the leeks are completely soft. Turn the heat right down and add the tarragon and creme fraiche, then cook for another 2 minutes. Season with a good grind of pepper.

Step 3

Spoon the mixture into ramekins and top with the grated cheese. Place the pots on a baking tray and cook in the oven for 15 minutes, until bubbling and golden. Allow to cool for a couple of minutes before serving with green veg and roasted new potato wedges.

Step 4

Preheat the oven to 200°C/Fan l80°C/Gas 6 and put a large non-stick baking tray in the oven to heat up. Bring a pan of water to the boil, add the potato wedges and cook for 4 minutes. Drain and put the wedges in a bowl with the oil and rosemary, then season generously. Mix everything together until the potatoes are well coated, then transfer to the heated baking tray in a single layer. Cook for 20 minutes, then add the garlic, give them a good shake around and cook for another 10-15 minutes until golden and crispy.