A family friendly dish, with a tonne of serving options. A one pan wonder packed with 7 Cups of vegetables it is always a hit at our house.
- 1-2 Tbsp your preferred fat/oil
- 3 Cups sliced leek ( 2-3 leeks)
- 500g lean boneless chicken
- 2-3 Cups chicken or vegetable stock (homemade is great if you have it)
- 2 courgette grated
- 1 carrot grated
- 2 Tbsp sour cream
- 1 tsp Dijon mustard
- Heat oil, sauté leeks until softened
- Add diced chicken and stock (no need to brown the chicken), use enough stock to well cover the chicken and leeks
- Bring to the boil, cover and simmer for 30 mins
- Add the grated vegetables (approx. 4 cups total), cover and simmer for 5 more mins
- Remove lid, continue simmering for 10-15 mins until the liquid reduces (you can simmer for as long as you like, depending on how you plan on serving it. If you are serving as a pie filling I would simmer/reduce for quite some time, as a pie is always nicer if it is not too runny)
- Mix the sour cream and mustard together then stir into the casserole/stew (This touch is not necessary but it does make the meal much more delectable, the more sour cream you add the higher the delicious factor but the lower the healthy factor, so you make the call) 2 Tbsp works well in our house.
- Serve with rice or polenta (it is particularly scrummy with parmesan polenta)
- Mashed root vegetables or cauliflower puree
- It makes a fantastic baked potato/kumara filling
- Freeze for later. Make a double batch and freeze half, it defrosts and reheats really well
- Pie is always a winner, I top it with one of the following
- Kumara/sweet potato mash
- Mashed potato and Cauliflower puree (a 50:50 ratio works well). Remember to use a floury potato like Agria, a waxy potato does just not cut the mustard
- Pastry…mmm everything tastes great under pastry!