CREAMY CHICKEN AND LEEKS WITH POTATO PARCELS
SERVES 4 Preparation time: 15 min Cooking time: 1 hour
Preheat the oven to 180 ° C. 1 Soak four wooden clothes pegs in water to prevent them burning in the oven.
4 potatoes 15 ml ( 1 T) sea salt
4- 6 chicken pieces salt and pepper 15 ml ( 1 T) oil 4 leeks, sliced 2 garlic cloves, crushed 250 ml ( 1 c) cream 10 ml ( 2 t) cornflour, mixed to a paste with 15 ml ( 1 T) water Put each potato on a square of baking paper big enough to wrap it and sprinkle with sea salt. Fold into parcels and secure each potato parcel with a peg. 2 Sprinkle a little water over the potato parcels and arrange on a baking sheet. Bake for 45 minutes or until the potatoes are done. 3 Chicken Season the chicken pieces with salt and pepper and arrange in an ovenproof dish. 4 Heat the oil and fry the leeks until done. Add the garlic and stir- fry until fragrant. 5 Add the cream and cornflour paste and simmer until the mixture thickens slightly. Season with salt and pepper and pour over the chicken. 6 Bake for 45 minutes or until done. Serve the creamy chicken and leeks with the potato parcels and extra roasted leeks, if preferred.