1.4 kg (3 lb) oven-ready chicken, skinned and boned
700 g (1 1/2 lb) floury potatoes, peeled and sliced into thick matchsticks
225 g (8 oz) leeks, trimmed and sliced
439 g (15 1/2 oz) can butter beans, drained
salt and freshly ground pepper
450 ml (3/4 pint) chicken stock
10 ml (2 tsp) dijon mustard
15 ml (1 tbsp) tomato puree
25 g (1 oz) butter chopped parsley, to garnish
700 g (1 1/2 lb) floury potatoes, peeled and sliced into thick matchsticks
225 g (8 oz) leeks, trimmed and sliced
439 g (15 1/2 oz) can butter beans, drained
salt and freshly ground pepper
450 ml (3/4 pint) chicken stock
10 ml (2 tsp) dijon mustard
15 ml (1 tbsp) tomato puree
25 g (1 oz) butter chopped parsley, to garnish
method
1. Dice the chicken flesh into 2.5 cm (1 inch) pieces, including any scraps.
2. Put one-third of the potatoes into the centre of a 2.4 litre (4 1/2 pint) ovenproof casserole. Layer the chicken, leeks and beans round them. Season each layer well.
3. Mix the stock with the mustard and tomato puree and pour into the dish. Top with remaining potatoes and dot with butter. Cover and bake in the oven at 180°C (350°F) mark 4 for about 1 hour until the potatoes are tender.
4. Uncover and return to the oven at 220°C (425°F) mark 7 for about 30 minutes, until the top is golden and crisp. Sprinkle with parsley for serving.
2. Put one-third of the potatoes into the centre of a 2.4 litre (4 1/2 pint) ovenproof casserole. Layer the chicken, leeks and beans round them. Season each layer well.
3. Mix the stock with the mustard and tomato puree and pour into the dish. Top with remaining potatoes and dot with butter. Cover and bake in the oven at 180°C (350°F) mark 4 for about 1 hour until the potatoes are tender.
4. Uncover and return to the oven at 220°C (425°F) mark 7 for about 30 minutes, until the top is golden and crisp. Sprinkle with parsley for serving.
serving amount
serves 4
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