Cream of Chicken Drumsticks

Ingredients

1 tablespoon butter
6 chicken drumsticks
1 leek sliced
1 teaspoon minced garlic
1 cup thickened cream
¾ cup full cream milk
1 can corn kernels (340 grams) drained
4 medium potatoes, peeled and thickly sliced
1 packet (120 grams) baby leaf spinach (I just used frozen stuff)
sea salt
pepper
½ cup shredded parmesan cheese

Method

Melt the butter in a large pan over a medium to high heat.
Add the chicken drumsticks and cook until well browned
Remove chicken from the pan and place in a single layer over the base of an 8-cup capacity ovenproof dish and set aside.
Preheat the oven to 200°C
TO the same pan over a low heat, add the slicked leek and garlic and cook for 2 minutes until softened but not coloured.
Add the cream, milk, corn, and sliced potatoes, bring to the boil and simmer, uncovered, for 10 minutes.
Remove from heat and add spinach. Stir until the spinach wilts.
Season to taste with salt and pepper and set aside.
Pour the cream potato mixture over it chicken.
Top with parmesan.
Bake for 30 minutes, until golden.
Serve immediately.