Chicken and leek bake

Name: Chicken and leek bake
Total time: 1 min
Ingredients: olive oil 3 tbsp; skinless chicken thigh fillets 500g, cut into chunks; streaky bacon 4 rashers, chopped; leeks 2, washed and sliced; thyme 4 sprigs, plus leaves stripped from 6 sprigs; English mustard 1 tbsp; ready-made cheese sauce 350g; cheddar 50g; breadcrumbs 100g

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Total: 1 hours

Author : Adam Bush

chicken thighs leeks

Ingredients

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olive oil 3 tbspskinless chicken thigh fillets 500 grams, cut into chunksstreaky bacon 4 rashers, choppedleeks 2, washed and slicedthyme 4 sprigs, plus leaves stripped from 6 sprigsEnglish mustard 1 tbspready-made cheese sauce 350 gramscheddar 50 gramsbreadcrumbs 100 grams

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Instructions

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Step 1

Heat the oven to 200C/fan 180C/gas Heat 2 tbsp of the oil in a non-stick frying pan, season the chicken fillets well and fry with the bacon for 3-4 minutes, turning, until golden brown. Tip into a 20cm x 30cm baking dish. Add the leeks to the pan with a pinch of salt and cook gently for 10 minutes until softening, then add the thyme sprigs, mustard, cheese sauce and 50ml of water, and mix well. Tip into the baking dish and mix well again.

Step 2

Mix together the cheese and breadcrumbs, then sprinkle evenly all over the chicken and leeks, drizzle the rest of the oil and sprinkle over the thyme leaves.

Step 3

Bake for 25-30 minutes or until golden and bubbling. Serve with a big green salad, if you like.