Recipe may contain gluten, milk, soy, sesame and egg.
Three favourites (pie, chicken Kiev and crunchy potato gems) combine to make a comforting winter dinner.
1 tbsp olive oil
800g chicken thigh fillets, cut into 2.5cm pieces
2 small leeks, white part only, halved, thinly sliced
3 garlic cloves, crushed
1 tbsp fresh lemon thyme leaves
2 tbsp plain flour
125ml (1/2 cup) milk
300ml pouring cream
1 tbsp Dijon mustard
1/3 cup finely chopped fresh continental parsley
700g frozen potato gems
4 Method Steps
Step 1Preheat the oven to 220C/200C fan forced.
Step 2Heat the butter(25g butter) and oil (1 tbsp olive oil) in a large frying pan over high heat until the butter is foaming. Add the chicken (800g chicken thigh fillets, cut into 2.5cm pieces). Cook, stirring, for 5 minutes or until browned. Add the leek (2 small leeks, white part only, halved, thinly sliced), garlic (3 garlic cloves, crushed) and thyme (1 tbsp fresh lemon thyme leaves). Cook, stirring, for 5 minutes or until the leek softens.
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Step 3Add the flour (2 tbsp plain flour) to the pan and stir to coat. Gradually add the milk (125ml (1/2 cup) milk) and cream (300ml pouring cream), stirring constantly, until a smooth sauce forms. Bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until thickened slightly. Add the mustard (1 tbsp Dijon mustard) and half of the parsley (1/3 cup finely chopped fresh continental parsley). Stir well to combine. Transfer the mixture to an ovenproof baking dish.
Step 4Top the chicken mixture with potato gems (700g frozen potato gems). Bake for 30 minutes or until the potato gems are golden. Scatter over the remaining parsley just before serving.