Chicken, Bacon & Leek Hotpot
A tasty family dinner. The crispy potato topping covers a creamy sauce with chicken, bacon, and leek.
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Servings: 4
Ingredients
- 500 g Chicken thighs cut into bite sized pieces
- 200 g Bacon lardons
- 2 Leeks sliced into ½ cm rounds
- 2 tbsp Plain flour
- 400 ml Chicken stock
- 150 ml Crème fraiche
- 1 tbsp Dijon mustard
- 150 g Frozen peas
- 500 g Potatoes maris piper or king Edward
- 25 g Butter diced
Instructions
- Preheat the oven to 200C.
- Heat some cooking oil in a large frying pan, cook the chicken and bacon over a high heat until the chicken has no more pink bits and the bacon starts to turn crispy.
- Add in the leeks and cook for a few minutes, until they start to soften.
- Add the plain flour and stir well. Cook for one more minute.
- Pour in the chicken stock and stir well. Then add the crème fraiche, mustard, and frozen peas. Stir well and bring it to a simmer.
- Taste for seasoning, then spoon it into an oven proof dish.
- Slice the potatoes to ½ cm thick, then layer them over the creamy sauce. Scatter over the diced butter.
- Bake for 45 minutes, until the potatoes are golden and crispy. Leave to stand for a few minutes before serving and enjoy.