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Quick Chicken & Garlic Potato Bake

Quick Chicken & Garlic Potato Bake

Quick Chicken & Garlic Potato Bake

  • Prepare time20 minutes
  • Cooking Time35 minutes
  • ServesServes 4
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Ingredients

Product used:
Roast Potatoes Rosemary & Garlic 800g
  • 1/2 x 800g pkt McCain Potatoes Rosemary & Garlic
  • 60g butter
  • 2 leeks, washed, thinly sliced
  • 5 garlic cloves, crushed
  • 2 Tbs. plain flour
  • 1-1/3 cups milk
  • 4 (580g) chicken thigh fillets, trimmmed, cut into 1.5cm cubes
  • 3/4 cup grated cheddar
  • Green salad or steamed green vegetables to serve

Method

1.Preheat oven to 220C or 200C fan-force.
2.Stand frozen potatoes on kitchen bench for 20 minutes to thaw slightly or microwave on very low (10%) for 5 minutes. To wash leeks thoroughly, cut off dark green leaves, leaving 10cm of green. Make a criss-cross slit from the green top into the white part. Soak for 5 minutes, making sure water gets between the leaves to remove any grit.
3.Melt butter in a large saucepan over medium heat. Cook leek, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Add milk and stir until combined. Add chicken and bring to a simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season.
4.Transfer to a 5 cup ovenproof baking dish. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg.