adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken, leek and corn bake
Chicken, leek and corn bake
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Savory leek and fluffy mashed potatoes elevate this classic corn and chicken bake.
Ingredients:
  • 500g potatoes, peeled, cut into 2cm pieces
  • 125ml (1/2 cup) pouring cream
  • 18.20 gm olive oil
  • 1 leek, trimmed, halved lengthways, washed, thinly sliced
  • 500g chicken tenderloins, halved crossways
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 10.00 gm cornflour
  • 15.00 gm water
  • 145g (1 cup) frozen corn kernels
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • 1. Boil the potato in a lightly salted saucepan until tender, about 15 minutes. Drain and return to the pan. Add 80ml (1/3 cup) cream and mash.
  • Heat oil in a large non-stick pan over medium-high heat. Saute leek and chicken for 5 minutes. Pour in the stock, reduce heat to medium, and simmer for 10 minutes. Mix cornflour and water in a small bowl, stir into the chicken mixture, and cook until thickened. Add corn, parsley, and cream. Season with salt and pepper.
  • Preheat the grill on medium-high. Spread the chicken mixture in a 2L (8-cup) baking dish. Top with mashed potatoes and cheddar cheese. Grill for 5 minutes until golden. Serve hot.

Similar Recipes