Hearty and packed with flavour!
Ingredients
- 500g chicken legs & thigh meat diced
- 8 chestnut mushrooms (sliced)
- 1leek (roughly chopped)
- 3 cloves garlic (fine dice)
- 1 small white onion (diced)
- 1 tbsp sour cream
- 3 sprigs thyme
- 1 tsp strong Irish mustard
- 5 rooster potatoes (peeled & thinly sliced)
- 1 tsp smoked paprika
- I tbsp plain flour
- 1 tbsp butter
- 2 tbsp melted clarified butter
- 175 ml chicken stock
- 200g grated white strong cheddar
Method
- Preheat your oven to 180 gas mark 4.
- Mix the flour and smoked paprika together. Toss the chicken in the mix.
- Heat a 10 inch oven proof pan. Fry the chicken in a little oil along with the butter for 3-4 minutes. Add the onion, leek, garlic, thyme and mushrooms. Season with salt and Fry for 2 minutes.
- Add the chicken stock, sour cream & half the cheddar and stir. Remove from the heat.
- Arrange the sliced potatoes on top brushing with the clarified butter between each layer. Sprinkle the remaining cheddar on top and bake for 45 minutes.
- Remove and leave to cool slightly before serving.
Tip: Can be made in advance and reheated
