Chicken, Leek & Sweet Potato Bake

Any easy little mid-week treat. Easy, tasty, cheap - what more could you ask?

Chicken, Leek & Sweet potato bake

Ingredients:

• 5 leeks (sliced)
• 300-400g chicken thighs (skinless & deboned)
• Handful of sage leaves
• 1kg butternut (peeled and sliced)
• 5 sweet potatoes (sliced)
• 3 tbsp butter (heaped)
• 3 tbsp flour (heaped)
• 2 tbsp ready crushed garlic and ginger
• ½ tsp salt
• 3 cups milk

Method:

• Preheat oven to 190*C

• Fry the leeks for 8-10 minutes in a little oil on med-high heat until caramelised. Lay in the bottom of a deep casserole dish.

• Lay chicken thighs on top of leeks and add sage leaves and a dash of salt and pepper.

• Next, layer the butternut on top of the chicken and use the sweet potato slice to form the final layer.

• Make a white sauce; melt butter in a saucepan, add flour and stir to combine, add garlic and ginger and salt and stir through, then add the milk and whisk on medium heat until it begins to thicken, continue stirring for about 5 minutes until sauce is thick and creamy – at this point you want to pour the sauce over the sweet potatoes, chicken etc and cover the dish with foil.
• Place in the oven and bake for 30minutes, remove foil and bake for a further 30-40 minutes to cook through and brown the top.
• Allow to rest for 5 minutes before serving.