• 1 tbsp olive oil
  • 1 bay leaf
  • 6 medium organic leeks, sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp plain flour
  • 300 ml chicken stock
  • 1.2 kg organic chicken
  • 1 tbsp Dijon mustard
  • 100 ml double cream


  1. 1

    Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large heavy based casserole dish, which will just hold the chicken. Add the bay leaf and cook for a few minutes until starting to brown.

  2. 2

    Stir in the leeks, onion and garlic and cook for 8 minutes until the veg have softened. Stir in the flour and cook for just a minute.

  3. 3

    Pour in the stock, stirring well, and then add the chicken and bring to a simmer. Cover and cook in the oven for 45 minutes then remove the lid and cook for a further 30 minutes until golden. Add the Dijon mustard and pour the cream around the outside of the chicken. Cook in the oven for 10 minutes.

  4. 4

    Remove the chicken from the casserole dish and place on a board to carve.

  5. 5

    Serve with mashed potato and spoon over the creamy leek sauce.

Nutritional Details

Each serving provides
  • Energy 3090kj 738kcal 37%
  • Fat 49.9g 71%
  • Saturates 19.1g 96%
  • Sugars 9.6g 11%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

15.4g carbohydrate 10.0g fibre 52.2g protein

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