Photography: Richard Mortimer

Recipes by Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Chicken

Crusted chicken and leek bake

INGREDIENTS

1 tablespoon vegetable oil
750g chicken thigh fillets, cut into 2cm cubes
2 leeks, washed, trimmed, chopped
1 tablespoon cornflour
1 cup (250ml) chicken stock
½ quantity Scone dough (See here
1/3 cup chopped parsley
1/3 cup (40g) finely grated cheddar

METHOD

1. Preheat oven to 240°C (220°C fan-forced). Heat oil in a large frying pan on high. Cook chicken for 4 minutes, until browned and cooked through. Remove from pan. Reduce heat to medium. Add leek and cook for 5 minutes, until soft. Return chicken to pan.

2. Combine cornflour with 1 tablespoon of stock to form a paste. Add remaining stock and cornflour paste to pan and bring to boil. Pour chicken mixture into a shallow 5-cup baking dish.

3. Place scone dough onto a lightly floured surface and lightly knead through parsley and cheddar. Crumble scone dough over chicken mixture. Bake for 15 minutes, until golden. Serve hot.