Nigel Slater's recipe for chicken with leeks, lemon and tarragon

In a saute pan, warm olive oil, cook chicken with salt and pepper until golden, add leeks, white wine, chicken stock, lemon, tarragon, creme fraiche for a luscious dish ready in 30 min.

Large chicken breasts with skin and bone on, creme fraiche add richness. Serve with rice pilau to absorb lemony juices, ideal for a quick and tasty meal.

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