Dinner Recipes

Creamy Rosemary Chicken Pots with Rosemary Potato Wedges 

This recipe will feed 4 people.

  • 3/4 leeks 
  • 3 garlic cloves or 2 tsp ground garlic  
  • 3 rashers of bacon with the fat cut off.
  • 400g of chicken breast 
  • 250ml of chicken stock
  • A few bunches of rosemary 
  • 2 tbsp creme fraiche 
  • 40g grated extra mature cheddar 
  • 500g of new potatoes 
  • 1tsp vegetable or sunflower oil 
  • Salt and pepper 


  1. Preheat the oven at 180 degrees. 
  2. Cut the leeks in half and then cut them into small chunks. Place the leeks into a non stick pan with 2 of the crushed garlic cloves and the lean bacon cut into small pieces. Cook for around 2-3 minutes.
  3. Cut up the chicken breast into medium sized chunks and add to the pan. Cook until the pinkness of the chicken disappears.
  4. Add the chicken stock to the pan and reduce until nearly all of the stock has gone. The chicken stock is made by adding one chicken stock cube to 250ml of boiling hot water. 
  5. Whilst the stock is reducing. Cut up the new potatoes into wedges. Place them onto a non-stick oven tray. Season with salt, pepper, rosemary and 1tsp of vegetable oil. Toss the tray to evenly coat the potatoes. Cook the wedges in the oven for around 20 minutes. 
  6. Return to the creamy chicken. Turn the heat right down and add the creme fraiche and cook for another 2 minutes. Season with pepper.
  7. Spoon the mixture into 4 ceramic pots and top with the grated cheese. 
  8. Place the pots on a baking tray and cook in the oven for 15 minutes.
  9. To serve, evenly divide the potato wedges between 4 plates and place a chicken pot along side them. To complete the dish, serve with a side of greens. 

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