Creamy chicken and tarragon pots with rosemary potato wedges

Creamy chicken and tarragon pots with rosemary potato wedges

1 point on WW  Serves 3

·        1tsp olive oil

·        2 medium leeks, trimmed and sliced into 5mm (¼in) rings

·        2 garlic cloves, crushed

·        3 rashers of lean smoked bacon

·        2 boneless, skinless chicken breasts

·        200ml (7fl oz) chicken stock

·        A small bunch of fresh tarragon or 1tsp dried

·        2tbsp low-fat crème fraîche

·        30g (1oz) reduced-fat mature Cheddar cheese, grated

For the rosemary-roasted potato wedges

·        400g (14oz) new potatoes (about 6 large ones), cut into quarters lengthways

·        1tsp vegetable oil

·        A large sprig of rosemary, leaves picked

·        1 garlic clove, crushed

·        Flaked sea salt

·        Freshly ground black pepper

First make the potato wedges. Preheat the oven to 200°C/fan 180°C/gas 6 and put a large non-stick baking tray in to heat up. Bring a pan of water to the boil, add the potato wedges and cook for 4 minutes. 

Drain and put the wedges in a bowl with the oil and rosemary, then season generously. Mix everything together until the potatoes are well coated, then transfer to the heated baking tray in a single layer. Cook for 20 minutes, then add the garlic, give the wedges a good shake and cook for another 10-15 minutes until golden and crispy.

Meanwhile, make the chicken and tarragon pots. Place a large non-stick frying pan over a medium heat, heat the olive oil then add the leek rings and cook for 3 minutes until they start to soften. Add the crushed garlic and cook for another 2 minutes.

Trim any fat off the bacon and chicken and dice the meat. Add it all to the pan with the leeks, stir and cook over a moderate heat for 5-10 minutes until the chicken is no longer pink. Add the stock to the pan and reduce the heat a little. 

Cook for 10 minutes until nearly all the stock has reduced and the leeks are completely soft. Turn the heat right down and add the tarragon and crème fraîche, then cook for another 2 minutes. Season with a good grind of black pepper. 

Spoon the mixture into ramekins and top with the grated cheese. Place the pots on a baking tray and cook in the oven for 15 minutes, until bubbling and golden. Allow to cool for a couple of minutes before serving with green veg and the roasted new potato wedges