Crème fraîche chicken bake
Wholesome comfort food is the order of the day with this creamy chicken dish featuring baby leeks, asparagus and hasselback potatoes
Serves 4 • Ready in 1hr
2tbsp olive oil
2tbsp wholegrain mustard
350g new potatoes, cut into hasselbacks (see Top Tips)
4 skin-on chicken breasts
175g baby leeks, trimmed and cut into thirds
50ml chicken stock
200g crème fraîche
400g asparagus tips
2tbsp fresh chopped parsley
1 Preheat oven to 200C/Gas 6. Heat 1tbsp oil and the wholegrain mustard in an ovenproof dish. Once hot, add the potatoes and toss to coat, then pop into the oven to cook for 20 mins.
Esta historia es de la edición April 2020 de Woman & Home Feel Good Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición April 2020 de Woman & Home Feel Good Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
5 Ways With... Radishes
British radishes are healthy, delicious, and in season from April
Food To Make You Feel Good
In our Test Kitchen, healthy eating is focused around fruits, vegetables and wholefoods, as well as the occasional treat
What's in SEASON
As we spring into April there’s a wealth of fresh ingredients to enjoy – look out for new ways to use them throughout this issue...
Chocolate HEAVEN
Fulfilling a childhood dream, Deputy Food Editor Rose Fooks watched chocolate being made from bean to bar at Hotel Chocolat’s stunning St Lucia plantation
An area of outstanding BEAUTY
Local produce, historical sights and picturesque villages are among the delights North Yorkshire has to offer. Food Editor Samuel Goldsmith explores chef Tommy Banks’ stunning home county
Food for a healthy HEART
Keep your ticker strong by choosing these fantastic foods…
Spring chicken
For this issue’s cover, Senior Food Writer Jessica Ransom shares a delicious, one-pot roast chicken dish that makes the best of seasonal asparagus and herbs
LEARN TO BAKE with Julie Jones
Julie’s new book The Pastry School is a masterclass in tarts and pies
Rioja
John Gregory-Smith heads to the Spanish hills and valleys to discover wine, fabulous food… and gin
What's In Season?
It’s a great time of year to find colourful fruit and vegetables to brighten up the winter table
