Follow these steps for perfect results
chicken breast
cut into bite-size pieces
mild chilli flakes
bacon lardons
chopped into small pieces
bread
shredded
corn kernels
taken from corn on the cob
leeks
washed, halved lengthways and sliced
double cream
tarragon
goat's cheese
broken up
vegetable oil
Preheat the oven to 190C.
Cut chicken into bite-size pieces.
Season chicken with chilli flakes and sea salt.
Heat an ovenproof casserole dish with vegetable oil.
Brown the chicken pieces, then add the bacon lardons.
Shred the bread by hand.
Cook the bread with the lardons and chicken until golden brown.
Add the leeks and corn, cook for 3-4 minutes.
Add the double cream and tarragon, stir well, and remove from the heat.
Break up the goat's cheese, fold through the mix.
Place the casserole dish in the oven and bake for 15-20 minutes.
Halfway through the cooking time, firmly pat down the top of the chicken mix with a spatula.
Serve hot.
Expert advice for the best results
For a richer flavor, use a combination of hard and soft goat cheese.
Add some chopped herbs like thyme or rosemary for extra flavor.
Everything you need to know before you start
15 minutes
Can be prepared a day ahead and baked just before serving.
Serve hot in the casserole dish or portion out onto individual plates. Garnish with fresh tarragon.
Serve with a side salad.
Serve with crusty bread for dipping.
Its acidity cuts through the richness of the cheese.
Discover the story behind this recipe
Comfort food, family dinners
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