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Ingredients

• 2 rashers smoked bacon
• 1 chicken breast
• 1 leek
• 1 heaped dessert spoon plain flour
• 1/4 pint chicken stock
• 1 teaspoon whole grain mustard
• 1 desert spoon crème fraîche

Directions

First dice 2 rashers smoked bacon , chop 1 chicken breast into bite sized chunks, and thinly slice 1 leek . Heat a small amount of olive oil in a heavy bottomed saucepan and gently fry the bacon and chicken. When the chicken is almost cooked add the leeks and continue to cook until the leeks are soft and tender.

Sprinkle 1 heaped dessert spoon plain flour into the pan and stir through. Pour in 1/4 pint chicken stock , stirring constantly as the source thickens. Stir in 1 teaspoon whole grain mustard and 1 desert spoon crème fraîche . Continue cooking, stirring constantly, for a few minutes while the crème fraîche melts into the sauce.

Spoon over a jacket potato and serve.