For the perfect one dish meal, try Chicken, Leeks and Sweet Potato Bake. With layers of leeks, sweet potato slices, fried chicken and cheese sauce topped with grated Parmesan cheese and fried sage leaves. It’s ready when the cheese is golden and the kitchen smells wonderful.
Chicken, Leeks and Sweet Potato Bake Recipe
Serves 4
Ingredients:
4 leeks, cut lengthwise
4 tbsp white wine
2 sweet potatoes
500g chicken breast fillets
30g butter, plus 2 tbsp extra for frying the chicken
30g flour
300ml milk
2 shallots, finely chopped
1 garlic clove, crushed
100g aged (Gouda) cheese, grated
3 tbsp full cream
3 tbsp Dijon mustard
2 tbsp finely chopped sage, plus extra leaves
1 tbsp fresh thyme leaves
2 tbsp grated Parmesan
2 tbsp peanut oil
Method:
Preheat the oven to 200°C (180°C fan forced). Place leeks side-by-side in a greased baking dish. Season with salt and pepper, drizzle with a few tablespoons of water and the wine. Cover the dish with aluminium foil and put in the oven for 20 minutes.
Peel and slice the sweet potatoes. Cook them al dente in lightly salted water. Season the chicken with salt and pepper. In a large frying pan over a medium heat, fry the chicken in butter until golden brown.
In another pan, melt 30g butter and add the flour. Fry for a few minutes until a biscuit smell is released. Gradually whisk in the milk, a little at a time, until the sauce thickens. Add the shallots and garlic to the sauce along with the aged cheese, cream, mustard, sage and thyme. Season.
Top the leeks with the sweet potato slices and fried chicken. Pour the cheese sauce on top and sprinkle with Parmesan cheese and return uncovered to the oven for another 25 minutes or until the chicken is cooked and the cheese is golden.
Fry the extra sage leaves in peanut oil until crispy. Top with fried sage leaves to serve.
