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Name: Chicken And Leek Thatch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 250 g Back bacon; derinded and cut; ; (1lb); 500 g Leeks; washed and sliced; 375 g Skinless chicken breast; 1 295 gram can condensed cream; 750 g Potatoes; peeled (11/2lb); ; (12oz); ; (8oz); 2 tb Vegetable oil; 150 ml Milk; (1/4 pint); ; into thin strips; Salt; 1 Medium-size onion; chopped

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INGREDIENTS

250 g Back bacon; derinded and cut
; (1lb)
500 g Leeks; washed and sliced
375 g Skinless chicken breast
1 295 gram can condensed cream
750 g Potatoes; peeled (11/2lb)
; (12oz)
; (8oz)
2 tb Vegetable oil
150 ml Milk; (1/4 pint)
; into thin strips
Salt
1 Medium-size onion; chopped

Servings

INSTRUCTIONS

1. Preheat the oven to 190?C/375F/Gas Mark 5. 2. Leaving the potatoes fairly large, parboil for about 10 minutes. Drain and leave to cool. 3. Heat 1 tablespoon of the oil in a saucepan, add the onion and cook gently for 2-3 minutes until soft. Remove from the pan. 4. Heat the remaining oil in the saucepan, add the leek and cook for 3-4 minutes until soft, remove from the pan. 5. Add the chicken to the pan and cook for 5 minutes until sealed. Add the bacon and cook for a further 5 minutes until both the bacon and chicken are browned. 6. Add the leeks and chicken soup to the saucepan. Gradually add the milk stirring continuously until well blended into the soup. Pour into an ovenproof dish. 7. Grate the potato into a bowl, add the cooked onion and mix well. Spoon on top of the chicken mixture to cover completely. Place into the preheated oven and cook for 35-40 minutes until golden brown. NOTES : Almost a meal in itself but delicious served with steamed vegetables.

NOTES

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Chicken And Leek Thatch

250 g Back bacon; derinded and cut
 ; (1lb)
500 g Leeks; washed and sliced
375 g Skinless chicken breast
1 295 gram can condensed cream
750 g Potatoes; peeled (11/2lb)
 ; (12oz)
 ; (8oz)
2 tb Vegetable oil
150 ml Milk; (1/4 pint)
 ; into thin strips
 Salt
1 Medium-size onion; chopped

1. Preheat the oven to 190?C/375F/Gas Mark 5.    2. Leaving the potatoes fairly large, parboil for about 10 minutes.  Drain and leave to cool.    3. Heat 1 tablespoon of the oil in a saucepan, add the onion and cook  gently for 2-3 minutes until soft. Remove from the pan.    4. Heat the remaining oil in the saucepan, add the leek and cook for  3-4 minutes until soft, remove from the pan.    5. Add the chicken to the pan and cook for 5 minutes until sealed.  Add the bacon and cook for a further 5 minutes until both the bacon  and chicken are browned.    6. Add the leeks and chicken soup to the saucepan. Gradually add the  milk stirring continuously until well blended into the soup. Pour  into an ovenproof dish.    7. Grate the potato into a bowl, add the cooked onion and mix well.  Spoon on top of the chicken mixture to cover completely. Place into  the preheated oven and cook for 35-40 minutes until golden brown.        NOTES : Almost a meal in itself but delicious served with steamed  vegetables.

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 4 servings

Calories: 144
Calories from Fat: 51 (35%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.5g
Cholesterol 54.4mg		17 %
Sodium 61mg		2 %
Potassium 240.3mg		6 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 21.7g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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