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Leek & Tarragon Chicken

Prep Time: 20 mins
Cooking Time: 50 mins
Serves: 10
Serving Size: 330g

Ingredients

  • 20g Olive Oil
  • 170g Chicken breasts - skin removed
  • 275ml White wine
  • 800g Leeks - washed and sliced
  • 550ml Water
  • 120g Bisto Chef's Gravy mix for Poultry
  • 275ml Soured cream

Method

  1. Season the chicken breasts with salt & pepper, heat a small amount of oil in a frying pan and lightly brown the chicken pieces on both sides. Place into a large casserole dish.
  2. Mix the water and Gravy Mix. Add the wine and leeks and pour over the chicken breasts.
  3. Cover and cook at 180C/350F/Gas Mark 4 for about 30-40 minutes until the chicken is tender.
  4. Stir and Sprinkle the tarragon into the boiling casserole, stir again. Return to the oven for 10 minutes
  5. Remove the chicken from the casserole, stir in the sour cream and pour the sauce over the chicken breasts.

Additional Tips

This dish can also be cooked in a large pan on the stove, simply transfer ingredinets to the pan and cook for same amount of time with the lid on.