Slow Food Cooking For A New Day (Part 4) - Chicken & leek potato bake

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Chicken & leek potato bake

·         Serves 6

·         Hands-on time 20 min

·         Cooking time 2 hours

Ingredient

·         Olive-oil spray

·         3 rashers short-cut bacon, chopped

·         1 leek, finely sliced

·         2 garlic cloves, crushed

·         400g skinless chicken thigh fillets, diced

·         2 teaspoons Tuscan seasoning

·         1kg potatoes, thinly sliced

·         4 large carrots, sliced

·         1¾ cups skim milk

·         ½ cup reduced-salt chicken stock

·         1 tablespoon wholegrain mustard

·         2 tablespoons cornflour

·         ¼ cup grated reduced-fat cheese

·         ¼ cup grated parmesan

·         3 cups steamed green beans, to serve

·         ¼ cup chopped flat-leaf parsley, to garnish

Description: Skinless chicken thigh fillets

Skinless chicken thigh fillets

Recipe

1.    Preheat oven to 190°C. Spray a large non-stick frying pan with olive oil; set over medium-high heat. Add bacon, leek and garlic; cook for 2 minutes, or until leek starts to soften. Add chicken and seasoning to pan; cook, stirring, for 3 minutes, or until browned.

2.    Place half of the potato slices in a large flameproof casserole dish; top with carrots, chicken mixture and remaining potato. Combine milk, stock, mustard and cornflour in a small jug and pour over potato; press lightly and sprinkle with cheeses.

3.    Cover dish; transfer to oven. Cook for 1¾ hours. Uncover dish and cook for another 15 minutes, or until bake is slightly browned.

4.    Serve bake with green beans and a garnish of parsley

Per serve 1434kJ/343cal Protein 28.1g Total Fat 9.0g Sat Fat 3.3g Carbs 32.4g Sugars 9.9g Fibre 8.1g Sodium 566mg Calcium 243mg Iron 3.2mg

Description: This filling low-fat dish comes with a tasty bacon bite!

This filling low-fat dish comes with a tasty bacon bite!

 
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