TV chef Mary Berry has shared a comforting chicken and leek casserole recipe that is perfect for midweek meals this spring. The dish features baby new potatoes and seasonal leeks, which are currently abundant and affordable in the UK.
To prepare, butter a 2.3-litre ovenproof dish. Boil baby new potatoes in salted water for 12 minutes, then add leeks and boil for three more minutes until tender. Drain and set aside.
Season chicken breasts with salt and pepper, then brown in a frying pan with a little oil and honey until golden. Remove and set aside. In the same pan, fry onion and garlic in butter for a minute, then cover and simmer for 10 minutes. Add flour and apple juice, stirring until smooth, then mix in crème fraîche and thyme. Season and bring to a boil.
Remove from heat, stir in leeks and potatoes, then transfer to the prepared dish. Place chicken on top, cover with foil, and bake at 200°C (180°C fan) for 25 minutes. Remove foil and bake for another 10 minutes until chicken is cooked through. Sprinkle with parsley and serve with green vegetables.
