Ingredients Jump to Instructions ↓

  1. Send us your tips > 1tbsp (15ml) oil 50g (2oz) butter 4 chicken fillets, cut into large pieces 1kg (2lb 4oz) potatoes, peeled and thinly sliced 2 leeks, trimmed and sliced 600ml (1pt) hot chicken stock Parsley, to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170C (325F, gas mark 3). Heat the oil and half the butter in a large frying pan and fry the chicken pieces until golden brown. Layer half the potato slices and leeks in the base of a large shallow casserole dish and season well. Top with the chicken pieces and any pan juices and layer the rest of the leeks and potato slices over the top. Pour over the stock and season well. Cover tightly with buttered foil and the casserole lid. Cook for 1 hr 30 mins. Dot with the rest of the butter and cook, uncovered, for a further 30 mins until the top layer of potatoes is golden. Garnish with parsley to serve.


Send feedback