Ingredients:
50g (1¾oz) butter
500g (1lb 2oz) boneless, skinless chicken thighs, cut in 4cm (1½in) cubes
2 large leeks, trimmed and sliced
150ml (3/5 cup) cider
1 tsp (heaped) Dijon mustard
1 tsp soy sauce
¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling
300ml (1 1/4 cups) double cream
350g (12oz) potatoes, such as Maris Piper, scrubbed and very finely sliced
50g (1¾oz) cheddar, grated
salt and freshly-ground pepper, to taste
Method:
Pre-heat your oven to 200C (180C fan/400F/Gas Mark 6).
Place a large casserole dish over medium heat. Add half the butter and once foaming use to fry the chicken until golden brown all over. Remove the meat from the pan and set aside.
Add the leeks to the remaining butter and cook over low heat until soft but not coloured (about 4 minutes). Now add the cider, mustard, soy sauce, smoked paprika and cream. Season with 1/2 tsp sea salt and a few good grinds of black pepper. Bring everything to a boil and cook for 2-3 minutes, or until the sauce is nicely thickened.
Return the chicken to the pan (also pour in any juice) and stir to combine. Bring to a simmer and heat through. Transfer everything to an ovenproof dish. Arrange the potato slices over the filling and top with the cheese and a sprinkling of smoked paprika.
Transfer to your pre-heated oven and bake for 30 minutes, or until the top is bubbling and the potatoes are tender. Serve hot accompanied by your choice of green leafy vegetables.
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