SW recipe: Chicken & leek casserole with baked potatoes

Serves 4
❆ (casserole only, without the fromage frais)
Ready in about 1 hour 40 minutes
Syns per serving: ½


4 baking potatoes

Low-calorie cooking spray

3 leeks, thinly sliced

8 skinless and boneless chicken thighs, visible fat removed, cut into bite-size chunks

3 garlic cloves, crushed

1 level tbsp cornflour

2 tsp mustard powder

500ml chicken stock

200g green beans, trimmed

200g sugar snap peas

4 tbsp fat-free natural fromage frais

Finely chopped fresh chives, to serve


1 Preheat your oven to 200°C/fan 180°C/gas 6. Prick the potatoes with a fork, then spread on a baking tray and bake for 1 hour-1 hour 30 minutes, or until soft.

2 Meanwhile, spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the leeks for 7-8 minutes until softened, stirring frequently. Add the chicken and season. Increase the heat to medium-high and stir-fry for 1-2 minutes, or until the chicken is browned.

3 Reduce the heat to medium. Add the garlic, cornflour, mustard powder and a splash of water. Cook for 1-2 minutes, stirring frequently. Pour in the stock and bring to a simmer. Cover and cook gently for 25 minutes.

4 Add the beans and sugar snap peas, then reduce the heat to low and simmer for 5 minutes uncovered. Remove from the heat and stir in the fromage frais. Top with the chives and some freshly ground black pepper, then divide the casserole between 4 plates and serve with the potatoes.


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