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Lemon and leek chicken topped with green pea mash


Serves: 6
timePrep time: 35 mins
timeTotal time:
Lemon and leek chicken topped with green pea mash
Recipe by Georgina Fuggle and Tamsin Burnett-Hall / Recipe phtoograph by Clare Winfield

Lemon and leek chicken topped with green pea mash


Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
599Kcal
Fat
33gr
Saturates
18gr
Carbs
32gr
Sugars
5gr
Fibre
7gr
Protein
40gr
Salt
0.5gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 x 460g packs skinless and boneless chicken thigh fillets, trimmed
  • 1 large garlic bulb (unpeeled), sliced in half horizontally
  • 2 unwaxed lemons, cut into quarters
  • 1 x 500g pack leeks, thickly sliced
  • 2 tbsp olive oil
  • 1 x 300ml pot full-fat crème fraîche (not low fat – it can split)
  • 150ml hot chicken stock
  • 150ml whole milk
  • ½ x 28g mint, leaves chopped, plus extra to garnish
For the mash
  • 750g potatoes, peeled and cut into large chunks (4-5cm)
  • 200g frozen peas
  • 2 tbsp unsalted butter
  • 1 garlic clove, crushed

Step by step

Get ahead
Freeze for up to 1 month.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Put the chicken, garlic, lemon and leeks in a large roasting tray. Turn to coat in the oil, season and roast for 25-30 minutes, turning halfway. Remove from the oven; cool.
  3. Meanwhile, prepare the mash. Tip the potatoes into a large pan of salted water; bring to the boil. Simmer for 18-20 minutes until tender. Add the peas and continue to cook for 4-5 minutes. Drain and mash until you have a rough green mixture. Stir in the butter and raw garlic. Season; cool.
    Tip
    If you're cooking the pie when freshly made, bake for 30-35 minutes at 200°C, fan 180°C, gas 6, until bubbling and golden on top.
  4. Once the chicken is cool enough to handle, chop into bite-sized pieces and put in a bowl. Squeeze the garlic purée from the roasted bulb and add to the chicken. Squeeze in the juice from the lemons and stir; discard the wedges. Stir in the crème fraîche, stock, milk and mint to make a sauce; season.
  5. Transfer the mix to a 20 x 28cm (base measurement) ovenproof and freezerproof dish and spread over the pea mash to cover. When the pie is completely cool, wrap in a double layer of foil, label and freeze.
  6. When ready to cook, preheat the oven to 180°C, fan 160°C, gas 4. Put the frozen pie, covered in foil, on a tray in the oven for 30 minutes.
  7. Turn the oven temperature up to 200°C, fan 180°C, gas 6. Remove the foil and cook for 50-60 minutes until the filling is piping hot throughout. If necessary, place under a hot grill for 5 minutes to brown the mash. Sprinkle with mint leaves and serve.

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