CHICKEN AND TARRAGON POTS

Ingredients

■ 1tbs olive oil

■ 1 medium leek, sliced

■ 2 cloves of garlic, crushed

■ 150g button mushrooms, sliced

■ 2 chicken breasts, diced

■ 3 rashers of streaky bacon, diced ■ 200ml chicken stock

■ 2tsp dried tarragon

■ 2 tbsp crème fraiche

■ 30g grated gruyere cheese (or cheddar) ■ Freshly ground pepper

Method

1. Heat the olive oil in a large non-stick frying pan over a medium heat.

2. Add the leek and cook for a few minutes until it begins to soften. 3. Pre-heat the oven to 200 degrees.

4. Then add the garlic, diced bacon and mushrooms to the leek mixture and cook for a further two minutes.

5. If using fresh chicken breasts, add this to the leek mixture and cook for around 10 minutes until the chicken is cooked through. If using leftover chicken just mix well into the leek mixture.

6. Pour in the chicken stock and cook for around 10 minutes until the liquid has almost all reduced and the leeks are soft.

7. Turn the heat right down and add the tarragon and cream and cook for a further two minutes. 8. Season well with ground pepper, then divide into oven-proof dishes. 9. Sprinkle with cheese and pop into the oven for around 15 minutes until bubbling and golden.

10. Serve with green vegetables.