Chicken And Leek Casserole - Rosemary Conley enerGi CT-HC3 Instructions Manual

Chicken and leek casserole

This is a lovely supper to come home to. A dish of autumnal flavours, with chicken
nestling in a sauce of meltingly soft leeks and sliced carrots.
Serves 4
Per serving 299 kcal/6.5g fat
• 4 rashers lean rindless back
bacon, chopped
• 2 onions, finely sliced
• 1 garlic clove, crushed
• 2 carrots, thinly sliced
• 2 leeks, trimmed and thinly
sliced
• 4 skinless chicken quarters
(or boned, skinless breasts)
• 400g (14oz) can chopped
tomatoes
• 600ml (1 pint) hot chicken
stock
• 1 tablespoon cornflour,
blended to a paste with a
little water
• Large pinch of dried thyme
• Salt and freshly ground
black pepper
Dry-fry the bacon in a preheated non-stick
frying pan. Add the onions and garlic and
cook for a few minutes until the onions begin
to soften. Stir in the sliced carrots and leeks,
and cook until they begin to brown. Transfer
the vegetables to the Slow Cooker.
Brown the chicken breasts in the frying pan
and place on top of the vegetables in the
Slow Cooker.
Heat the tomatoes in a saucepan, then stir
in the hot chicken stock and cornflour paste.
Bring to the boil, stirring continuously, and
add the thyme.
Pour the sauce over the chicken and
vegetables. Cover and cook on LOW for 6-8
hours.
Season with salt and freshly ground black
pepper to taste and serve.
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