Chicken, leek and cider gratin

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate.

2. 2

   Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2-3 minutes or until thickened and well combined.

3. 3

   Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika.

4. 4

   Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.