Free Recipe Chicken And Leek Thatch
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken And Leek Thatch Recipe
750 g Potatoes; peeled (11/2lb)
2 tb Oil
1 Medium-size onion; chopped
500 g Leeks; washed and sliced
; (1lb)
375 g Skinless chicken breast
-fillets; cut into strips
; (12oz)
250 g Back bacon; derinded and cut
; into thin strips
; (8oz)
1 295 gram can condensed cream
-of chicken soup; (10.4oz)
150 ml Milk; (1/4 pint)
Salt and freshly ground
-black pepper
Chicken And Leek Thatch Preparation
1. Preheat the oven to 190oC/375oF/Gas Mark 5. 2. Leaving the potatoes fairly large, parboil for about 10 minutes. Drain and leave to cool. 3. Heat 1 tablespoon of the oil in a saucepan, add the onion and cook gently for 2-3 minutes until soft. Remove from the pan. 4. Heat the remaining oil in the saucepan, add the leek and cook for 3-4 minutes until soft, remove from the pan. 5. Add the chicken to the pan and cook for 5 minutes until sealed. Add the bacon and cook for a further 5 minutes until both the bacon and chicken are browned. 6. Add the leeks and chicken soup to the saucepan. Gradually add the milk stirring continuously until well blended into the soup. Pour into an ovenproof dish. 7. Grate the potato into a bowl, add the cooked onion and mix well. Spoon on top of the chicken mixture to cover completely. Place into the preheated oven and cook for 35-40 minutes until golden brown. Converted by MC_Buster. NOTES : Almost a meal in itself but delicious served with steamed vegetables. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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