Chicken Potato Bake
Ingredients
500g boneless chicken thighs
2 medium potatoes
2 leeks
2 carrots
Sage
arjoram
Salt
Pepper
1 420g can condensed creamy chicken soup
1 tablespoon butter
ΒΌ cup white wine
Method
Peel potatoes and carrot and slice thinly.
Trim and slice leeks.
Cut chicken thighs into quarters.
Arrange some of the potato in an even layer in the base of a 2.5 litre capacity casserole dish.
Season with sage, marjoram, salt and pepper.
Arrange half the chicken over the potato.
Then layer half the leeks followed by half the carrots on top.
Season with sage, marjoram, salt and pepper.
Then repeat this process of potato, chicken, leeks and carrots.
Season with sage, marjoram, salt and pepper.
Pour over the wine and spread the condensed creamy chicken soup over the top.
Arrange the remainder of the potatoes on top.
Melt the butter and brush the potatoes with the melted butter.
Bake at 190C for one hour.
