MENU
 
 
 
 

  • Chicken And Leek Thatch

    0 votes
    Chicken And Leek Thatch
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 750 gm Potatoes, peeled (11/2lb)
    • 2 Tbsp. Oil
    • 1 med -size onion, minced
    • 500 gm Leeks, washed and sliced (1lb)
    • 375 gm Skinless chicken breast fillets, cut into strips (12oz)
    • 250 gm Back bacon, derinded and cut into thin strips (8oz)
    • 1 x 295 gram can condensed cream of chicken soup, (10.4oz)
    • 150 ml Lowfat milk, (1/4 pint) Salt and freshly grnd black pepper

    Directions

    1. 1. Preheat the oven to 190 C/375 F/Gas Mark 5.
    2. 2. Leaving the potatoes fairly large, parboil for about 10 min.
    3. Drain and leave to cold.
    4. 3. Heat 1 Tbsp. of the oil in a saucepan, add in the onion and cook gently for 2-3 min till soft. Remove from the pan.
    5. 4. Heat the remaining oil in the saucepan, add in the leek and cook for 3-4 min till soft, remove from the pan.
    6. 5. Add in the chicken to the pan and cook for 5 min till sealed.
    7. Add in the bacon and cook for a further 5 min till both the bacon and chicken are browned.
    8. 6. Add in the leeks and chicken soup to the saucepan. Gradually add in the lowfat milk stirring continuously till well blended into the soup. Pour into an ovenproof dish.
    9. 7. Grate the potato into a bowl, add in the cooked onion and mix well.
    10. Spoon on top of the chicken mix to cover completely. Place into the preheated oven and cook for 35-40 min till golden.
    11. NOTES : Almost a meal in itself but delicious served with steamed vegetables.

    Similar Recipes

    Leave a review or comment