This is made possible by BBC Foods!
Ingredients
- 50g/1¾oz butter
- 500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes
- 2 large leeks, trimmed and sliced
- 150ml/¼ pint cider
- 1 heaped tsp Dijon mustard
- 1 tsp soy sauce
- ¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling
- 300ml/10fl oz double cream
- 350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced
- 50g/1¾oz cheddar cheese, grated
- salt and freshly ground pepper
Method
-
Preheat the oven to 200C/180C Fan/Gas 6.
-
In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown.
-
Remove from the pan and transfer to a plate.
-
Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring.
-
Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper.
-
Bring to a boil for 3 minutes.
-
-
Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish.
-
Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika.
-
Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife.
-
Serve hot with green leafy vegetables alongside.
Banner and Image Credit: BBC
