The Camp Kitchen

1. Fry the chicken in a small amount of olive oil until cooked remove with a slotted spoon and put to one side.

2. Add the butter to the pan and fry the leeks and carrots until soft, you could add a tbls of water to help them to soften slightly and add a lid to the pan for approx 5 minutes.

3. When softened add the chicken stock, mixed herbs, salt Pepper and the cooked chicken, Cook for approx 10 – 15 minutes.

4. Meanwhile place the sliced potatoes into a pan of boiling water for approx 3 – 4 minutes until they are just starting to cook, do not over cook these as they need to be firm enough to place on top of your chicken and leek filling.

5. Mix 1 tbls of corn flour with a little cold water and add to the chicken and leek and keep stirring until the sauce thickens

6. Place your chicken and leak in an ovenproof dish.

7. Place your sliced potatoes on top of the chicken leek going round the dish and slightly overlapping each piece.

8. Brush with a little olive oil and bake in the oven until golden brown on top.

Top Tip nice served with various vegetables.

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