Ranchers Chicken with Cream Cheese & Leek Mash
Recipe created by Alex Kilburn, Furness College Student
For the Chicken
- 2 Chicken Thighs
- 100ml Chicken Stock
- 6 tbsp Hawkshead Relish BBQ Sauce
- 6 tbsp Hawkshead Relish Damson Ketchup
- 4 tbsp Soy Sauce
- 4 Shallots, diced
- 1 Celery, diced
- 1/2 Leek, diced
- Freshly chopped thyme
For the Mash
- 2 Large Floury Potatoes
- 2 tbsp Cream Cheese
- 1/2 Leek
Pre-heat oven to 180 Degrees or gas mark 3.
Sautee the shallots, celery and leek in a pan.
Once the veg has sweat put into a casserole dish then seal the chicken thighs in the pan, remove and add the to the casserole dish with the thyme, Hawkshead Relish BBQ sauce and the Hawkshead Relish Damson Ketchup, mixing well.
Add the soy sauce and chicken stock to the casserole dish, cover and cook for an hour in the pre-heated oven.
Cook the potatoes until soft, mash with the cream cheese and buttered sauteed leek.
Serve the chicken on a nest of mash, surrounded by the rest of the cooking juices.