Chicken, bacon and leek gratin

Herb and garlic infused soft cheese is the secret cheat’s ingredient in this tasty dish, giving a richly flavoured and creamy sauce with just a few quick stirs.

Ingredients

Serves: 4

Ready in: 45 mins

• 1 tbsp olive oil
• 4 Co-op Irresistible Smoked Streaky Bacon Rashers, chopped
• 4 chicken breasts, chopped into small chunks
• 2 leeks, sliced
• 1 lemon, ½ zested and juiced, ½ cut into wedges
• 125g pack Co-op Garlic and Herb Roule
• 250ml milk
• 100g chunky breadcrumbs
• 260g pack Co-op Green Vegetable Medley

Method

1. Heat the oil in a large frying pan over a medium heat, then add the bacon and cook until crisped, then set aside.
2. Cook the chicken pieces for 6-8 mins (you may have to do this in batches) until golden, then set aside.
3. Add the leeks and cook for 4-5 mins, adding a splash more oil if needed, until softened. Then add the bacon and chicken to the pan along with the lemon juice and stir for 1 min.
4. Stir in the garlic and herb roule and the milk, then turn down the heat and simmer gently for 5-6 mins until the chicken is cooked through and the sauce has thickened a little.
5. Put the chicken mixture and sauce into an ovenproof serving dish. Mix the breadcrumbs with the lemon zest, scatter over the chicken mixture, then grill for 3-5 mins until golden.
6. Meanwhile heat the green veg according to pack instructions.
7. Serve the chicken gratin with the green veg on the side, with lemon wedges for squeezing over.