Chicken Leek and Corn Bake

Ingredients (serves 4)

• 500g potatoes, peeled, cut into 2cm pieces
• 125ml (1/2 cup) pouring cream
• 1 tbs olive oil
• 1 leek, trimmed, halved lengthways, washed, thinly sliced
• 500g chicken tenderloins, halved crossways
• 375ml (1 1/2 cups) chicken stock
• 1 tbs cornflour
• 3 tsp water
• 145g (1 cup) frozen corn kernels
• 1/4 cup chopped fresh continental parsley
• 40g (1/2 cup) coarsely grated cheddar

Method

1. Place the potato in a saucepan of lightly salted water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to the pan. Add 80ml (1/3 cup) cream and mash.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the leek and chicken, and cook, stirring often, for 5 minutes. Add the stock. Reduce heat to medium. Cook for 10 minutes. Combine the cornflour and water in a small bowl. Stir into the chicken mixture. Cook for 5 minutes or until the mixture thickens. Stir in the corn, parsley and remaining cream. Season with salt and pepper.
3. Preheat grill on medium-high. Transfer the chicken mixture to a 2L (8-cup) capacity baking dish. Spread mash over chicken. Sprinkle with cheddar. Cook under grill for 5 minutes or until light golden. Serve.