Recipe – Creamy Chicken, Bacon & Leek Bake

Chicken and bacon are a fantastic combo, one of my favourites (bacon is the answer to everything, of course). This is a great and simple meal centre for the whole family, even my 6 year old loves it (although he asks about having a yorkshire pudding with it!)

For 4-6 you will need:

  • 600g chicken breasts, sliced into thick chunks
  • 4 rashers smoked back bacon, chopped up with scissors
  • 2 large leeks, sliced
  • 1 red onion, finely chopped
  • 2 cloves garlic, pressed
  • 200ml double cream
  • 250ml semi skimmed milk
  • 150g grated cheddar cheese
  • 1 teaspoon dried parsley
  • Half teaspoon Dijon mustard
  • 1 Tablespoon plain flour
  • Zest of 1 lemon

Pre-heat your oven to 200 degrees.

Fry the onions, garlic and bacon in a large pan until everything starts to brown. Add the chicken and fry for five minutes until it also starts to brown on all sides. Add the leeks and fry for 2-3 minutes, stirring regularly. Sprinkle over the parsley, mustard, flour and lemon zest together with a good seasoning of black pepper and a little salt.

Stir until well combined. Pour over the cream and milk and stir in 100g of the cheese. Let this simmer for 5-10 minutes so the sauce really thickens.

Pour this into a baking dish, sprinkle over the remaining cheese and place in the oven for 20 minutes.

Serve with some fresh greens and new potatoes.

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