We really, really enjoyed these chicken and bacon rosti pots. They’ll probably be on the menu again next week!
Low calorie cooking spray
8 skinless and boneless chicken thighs, cut into chunks
3 lean bacon rashers, all visible fat removed and roughly chopped
1 medium, chopped
2 large leeks, trimmed and thinly sliced
Small handful of fresh thyme leaves
400ml hot chicken stock
1 level tsp Dijon mustard
1/2 a swede peeled and coarsely grated
1 egg, lightly beaten
Salt and freshly ground black pepper
1 level tbsp cornflour
Spray a large frying pan with low-calorie cooking spray and fry the chicken and bacon for five minutes or until browned. Stir in the onion, leeks and thyme and fry for a further 4-5 minutes, stirring frequently.
Pour in the stock and stir in the Dijon mustard. Bring to the boil then turn down the heat, cover and simmer for 25 minutes.
Meanwhile, make the rosti by mixing the grated swede, beaten egg and seasoning together. Spray a large frying pan with low-calorie cooking spray and spoon the swede mixture into four piles. Flatten slightly with a fork and cook for 2-3 minutes until golden. Turn over and for a further 2 minutes until cooked through and golden.
Mix the cornflour with 2 tablespoons of cold water to form a smooth paste. Pour into the chicken mixture and simmer for 1-2 minutes until thickened. Season to taste with salt and freshly ground black pepper.
Spoon the chicken mixture into individual pie dishes or bowls. Arrange the rostis over the top and serve with speed vegetables of your choice.