8 ProPoints per serving
- 600g Skinless, Boneless, Chicken Thighs
- 2tsp Tarragon
- 850ml Chicken Stock
- 2 Leeks
- 3tbsp Crème Fraîche
- Preheat the oven to gas mark 4 (180c)
- Place the chicken thighs in an oven proof dish with a lid.
- Add the tarragon to the stock and pout over the chicken. Season
- Scatter over the leeks over the top of the chicken. Cover and cook for 20 minutes.
- When cooked, stir in the crème fraîche and serve