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Modern Australian recipes

Crusted chicken and leek bake recipe

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Created by Recipes Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Lunch, Main

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

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Preparation

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.

If you enjoyed this Crusted chicken and leek bake recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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