1 leek -chopped
2 x garlic cloves chopped
A knob of butter
250g new potatoes, halved
4 x chicken thighs cut into chunks
1 glass white wine
300 ml chicken stock
Small bunch tarragon leaves
2 tbsp crème fraiche
Heat the butter in a large shallow pan. Add the leeks and garlic and fry until soft. Add the chicken, potatoes, wine and stock. Simmer and cover for 30 mins.
Add the tarragon and crème fraiche and stir through. Serve with crusty bread.
Calories: aprox 400 (although add more for the bread)