Chicken, Leek and Stuffing Hot Pot

Directions

1Preheat the oven to 400° F.

2
Combine the stuffing mix with ½ cup water in a mixing bowl. Form small, bite-sized balls and add to a lined baking tray.

3Cook the stuffing for 15 minutes until slightly crispy. Set aside and reduce the oven temperature to 375° F.

4Meanwhile, in a large casserole dish, melt the butter and a drizzle of olive oil over a medium heat. Add the onion, leeks and mushrooms and cook until softened. Remove from the pan.

5Fry the chicken and lardons until the chicken is browned and the lardons are golden and crisp. Return the veg to the pan and add most of the thyme leaves.

6Add the flour and stir to coat. Cook for 3 minutes and then add the broth. Cook for 15-20 minutes until the sauce has thickened and reduced.

7
Season to taste. Remove from the heat and add the stuffing balls.

8Top the chicken with the potato slices and brush with melted butter. Top with the remaining thyme leaves and bake for 40 minutes, until the potatoes are crisp and golden.