Creamy chicken and leek pan casserole
- 1 Butcher’s Selection British Chicken Thigh, deboned, skin on
- 1tsp olive oil
- ½ Grower’s Selection British Extra Trimmed Leek, sliced
- 1 clove garlic, sliced
- 75ml reduced-fat crème fraîche
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.
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.
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.