Creamy Chicken & Potato Bake

Ingredients

• 2 tbsp olive oil
• 600 g chicken thighs (deboned, skin removed and diced )
• 3 medium carrots (peeled and sliced)
• 1 leek (washed and sliced)
• 3 tbsp plain flour
• 350 ml chicken stock
• 100 ml sour cream
• 1/2 tsp Worcestershire sauce
• 1 tbsp wholegrain mustard
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tsp sea salt
• 1/8 tsp black pepper
• 500 g waxy potatoes (peeled and sliced in 5mm thickness)
• 1 tsp olive oil
• 1/2 tsp sea salt

Instructions

1. 1

   Peel 500g potatoes and set aside in a bowl of cold water

2. 2

   Preheat the oven to 180°C (fan assisted, 200°C non fan)

3. 3

   Prepare 600g chicken thighs by removing the bones and skin if they aren't already. Chop into bitesize pieces

4. 4

   Heat 1 tsp olive oil in an oven proof pan on a medium/high heat. Add the chicken and cook for around 5 minutes until the chicken is lightly browned

5. 5

   Remove the chicken from the pan with a slotted spoon and set aside. Add 3 sliced carrots and 1 sliced leek and sweat for 3 - 4 minutes slightly softened

6. 6

   Remove the vegetables from the pan and add to the chicken. Turn the heat to medium/low and add 1½ tbsp olive oil and 3 tbsp plain flour

7. 7

   Stir until the flour and oil form a roux. Cook for 1 minute, stirring constantly

8. 8

   Slowly add the 350ml chicken stock. Add a small amount at a time and only add more when it has been absorbed

9. 9

   Once all of the chicken stock has been absorbed, add 100ml sour cream, 1 tbsp wholegrain mustard, ½ tsp Worcestershire sauce, 1 tbsp fresh rosemary and thyme, 1 tsp sea salt and ⅛ tsp black pepper. Stir to combine and cook for 2 minutes

10. 10

    Add the chicken, carrots and leek back into the sauce and stir through before turning the heat off. Flatten the top so it is even

11. 11

    Slice the potatoes into roughly 5mm thick slices. Layer in circles to completely cover the top of the chicken filling

12. 12

    When the filling is completely covered, drizzle with 1 tsp olive oil and ½ tsp sea salt

13. 13

    Bake in the oven for 30-40 minutes until the potatoes are soft when poked with a sharp knife and they are golden brown