One Pot Chicken

Serves 4

500g new potatoes; 4 chicken fillets; 6tbsps mixed fresh herbs, such as parsley,chives, chervil &mint;
1 garlic clove, crushed; 6tbsps creme fraiche; 8 baby leeks; 2 chicory heads, halved lenghtways; 150ml chicken stock; pepper, freshly ground.
1. Place potatoes in a pot of boiling water and cook for 12 to 15 minutes until tender, then drain and cut into bite sized pieces.
2.Make a slit lenghtways down the side of the chicken fillets to form a pocket, ensuring that you do not cut all the way through. Mix together the herbs, garlic and creme fraiche, season well with pepper then spoon a little into each chicken pocket.
3. Put the leeks, chicory and potatoes in an ovenproof dish. Pour over the stock, then lay the chicken fillets on top. Spoon over remaining creme fraiche, then bake in the oven 200oc, for 25 to 30 minutes.