Chicken with Cherry tomatoes and Creme Fraiche

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A recipe that is becoming a firm favourite here. So simple, takes about a minute to put together then 50-60 mins cooking in the oven until the chicken is cooked through and the tomatoes are almost caramelised.They make a gorgeous sauce with the creme fraiche. Original recipe from The Holford Low-GL Cookbook. ( Holford and MacDonald-Joyce)

Chop up 1 chicken breast per person

1 tsp olive oil per person

Toss chicken in oil.

Put in dish that will go from oven to stove top

Add a handful of cherry toms per person

Bake at 200/180 fan oven for 50-60 mins.

Put dish on low heat on hob. Stir in Tbs of creme fraiche per person. Heat gently until bubbling through. Add fresh basil and black pepper

Serve with new potatoes. Easy peasy.

A comforting supper or a lovely dish to serve to friends.

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