A hearty summer dish, use the leftovers and mix with hot pasta or dish up in individual pots for an elegant dinner party dish, this finger-licking meal will leave you feeling comfortably full…with room for dessert.
Serves: 4
What You’ll Need:
- 400g organic chicken breast
- 2 tsp mild chilli flakes
- 40g organic bacon lardons or streaky bacon, chopped into small pieces
- 100g bread
- 200g organic corn kernels taken from corn on the cob (2/3 cobs)
- 2 leeks, washed, halved lengthways and sliced
- 200ml double cream
- 1 tbsp tarragon, chopped
- 200g organic goats cheese
- sea salt
- vegetable oil
What To Do:
- Pre heat the oven to 190c
- Cut chicken into bite size pieces
- Season with the chilli flakes and a pinch or two of sea salt
- Heat an ovenproof casserole dish and drizzle with a little oil
- Colour the chicken pieces then add the lardons
- Shred the bread by hand and cook with the lardons and the chicken until all golden brown
- Add the leeks and corn and cook together for 3-4 minutes
- Add the cream and tarragon and stir well then take off the heat
- Break up the goats cheese, fold through the mix then place in the oven and bake for 15-20 minutes
- Halfway through the cooking, firmly pat down the top of the chicken mix with a spatula
- Serve hot
- Can also top with ready rolled puff pastry for a pie
For more seasonal recipes from the Organic. Naturally Different campaign visit: www.facebook.com/organicuk