Ingredients
30 g butter
250 g leek, sliced
40 g flour
450 ml chicken stock
50 ml double cream
1 tbsp tarragon, chopped
3 tbsp sweetcorn
225 g carrots, peeled & sliced
2 large chicken breasts, sliced into strips
2 large potatoes, peeled & sliced into cubes
50 g Parmesan, grated
1 tbsp olive oil
250 g leek, sliced
40 g flour
450 ml chicken stock
50 ml double cream
1 tbsp tarragon, chopped
3 tbsp sweetcorn
225 g carrots, peeled & sliced
2 large chicken breasts, sliced into strips
2 large potatoes, peeled & sliced into cubes
50 g Parmesan, grated
1 tbsp olive oil
Method
- Pre heat the oven to 200 C fan / 400F
- Melt the butter in a saucepan, add the leeks and stir over the heat until the leeks are soft. Add the flour , then blend in the stock and cream and stir until thickened. Add the tarragon and sweetcorn and season well
- Heat 1 tablespoon of oil a frying pan until hot. Add the chicken and quickly brown until the chicken is nearly cooked, set aside.
- Cook the carrots in a pan of boiling water for 10 minutes, drain then add to the sauce with the chicken. Spoon into a small ovenproof dish.
- Boil the potatoes in boiling salted water for 5 minutes. Drain and toss in the oil. Arrange on top if the mixture and sprinkle with the cheese.
- Bake for 25-30 minutes until golden on top and cooked through.
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