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CHICKEN LEEK AND APPLE BAKE RECIPE

CHICKEN, LEEK AND APPLE BAKE

3 chicken breasts. Boned and sliced
3 leeks sliced
2 granny smiths cored and sliced
1 onion diced
2 cloves garlic chopped
½ pint dry cider
Black pepper
Salt
Sage
½ pint chicken stock
3 waxy potatoes sliced finely
½ lb strong cheddar grated
1 carton double cream
Olive oil

In a large frying pan sauté leeks, garlic and onion in a little olive oil for five minutes. Add chicken breast and continue to fry until the meat is sealed. Add 2 teaspoons of sage. Add the cider and simmer gently until it reduces. Season with black pepper and salt. Add chicken stock and simmer until reduced. Add the apples and stir in. Add the cream and simmer for two minutes then remove from heat.

Pour the mixture into a large baking dish and spread evenly. Cover with overlapping sliced potatoes and dust with black pepper. Sprinkle with cheese and place in a medium high over for 30 minutes.

Serve with crunchy salad or lightly steamed green vegetables.

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