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Serves 4/6
2 tbsp olive oil
6 essential Waitrose British Chicken Thighs, skinned, boned and cubed (or 4 chicken breasts)
4 rashers smoked dry cure streaky bacon, cut into 1cm-wide strips
2 leeks, sliced
4 lemon thyme sprigs
350g tub Waitrose Rich Four Cheese Sauce (or make your own, see below)
35g fresh white breadcrumbs
2 x 25g packs Walkers Sour Cream and Cracked Black Pepper Sunbites, crumbled
(OR plain crisps OR add extra toasted/fried bread crumbs)25g pack flat-leaf parsley, chopped
Preheat the oven to 200°C, gas mark 6.
Heat 1 tbsp of the oil in a large pan and cook the chicken and bacon over a high heat for 5 minutes until nicely browned. Add the leeks and thyme and cook for a further 2-3 minutes until the leeks are softened.
Stir in the cheese sauce, cover and simmer gently for 5-10 minutes until the chicken is cooked through.
Meanwhile, stir the remaining oil into the breadcrumbs then mix in the crisps crumbs and parsley.
A Spoon the chicken mixture into an ovenproof dish and scatter over the crisp crumble.
Place the dish on a baking sheet and cook for 10-15 minutes until crunchy and golden. Serve with a mixed green leaf salad or steamed seasonal vegetables.
Cheese Sauce
570ml milk
40g plain flour
40g butter
50g mature cheddar (grated)
25 Parmesan cheese (finely grated)
Optional cayenne pepper
Optional nutmeg
Note: You can use any other kind of cheese
Place milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat
With a balloon whisk bring to a gentle simmer. Whisk continually until you have a smooth glossy sauce and simmer gently for 5 minutes
Add the cheeses and whisk again allowing to melt
Season with salt, pepper and nutmeg
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