zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Easy chicken & leek bake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Easy chicken & leek bake

    Serves: 4

    Ingredients

    2 tbsp olive oil
    6 essential Waitrose British Chicken Thighs, skinned, boned and cubed
    4 rashers smoked dry cure streaky bacon, cut into 1cm-wide strips
    2 leeks, sliced
    4 lemon thyme sprigs
    350g tub Waitrose Rich Four Cheese Sauce
    35g fresh white breadcrumbs
    2 x 25g packs Walkers Sour Cream and Cracked Black Pepper Sunbites, crumbled
    25g pack flat-leaf parsley, chopped

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp of the oil in a large pan and cook the chicken and bacon over a high heat for 5 minutes until nicely browned. Add the leeks and thyme and cook for a further 2–3 minutes until the leeks are softened.

    2. Stir in the cheese sauce, cover and simmer gently for 5–10 minutes until the chicken is cooked through.

    3. Meanwhile, stir the remaining oil into the breadcrumbs then mix in the Sunbites crumbs and parsley.

    4. Spoon the chicken mixture into an ovenproof dish and scatter over the Sunbites crumble. Place the dish on a baking sheet and cook for 10–15 minutes until crunchy and golden. Serve with a mixed green leaf salad or steamed seasonal vegetables.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary