Family Chicken, Leek and Potato Bake with Golden Corn Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Bring a pot of water with a pinch of salt to a boil and cook the potatoes for 8 minutes. Drain and set aside.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the chicken, sweet paprika, 1 teaspoon of the salt, and the black pepper. Cook for 5 to 6 minutes until the chicken is no longer pink. Remove and set aside.

4. 4

   In the same skillet, melt the butter. Add the onion and leeks and cook for 5 minutes until softened. Stir in the garlic and rosemary and cook for 1 more minute.

5. 5

   Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, whisking or stirring to avoid lumps. Add the heavy cream and Dijon mustard. Cook for 3 to 4 minutes until slightly thickened.

6. 6

   Return the chicken to the skillet. Add half of the corn and 80 g / 3/4 cup of the cheddar cheese. Mix well and adjust with the remaining salt if needed.

7. 7

   Arrange half of the potatoes in the baking dish. Spoon over the creamy chicken and leek mixture. Top with the remaining potatoes.

8. 8

   In a bowl, combine the remaining corn, the rest of the cheddar cheese, and the breadcrumbs. Sprinkle this topping evenly over the bake.

9. 9

   Bake for 30 minutes at 200 °C / 400 °F, or until the top is golden and bubbling. Let rest for 5 minutes before serving.