1. Heat the olive oil
in a large pan. Add the chicken and fry gently until beginning to brown.
Remove the chicken from the pan using a slotted spoon. leaving any juices
behind. Set aside.
2. Add 25g / 1oz 2 tbsp of butter to the pan and heat gently until melted.
Stir in the leek and fry gently for a few minutes. Sprinkle the flour
over the leeks, then turn off the heat and gradually blend in the milk
until smooth. Slowly bring the mixture to the boil, stirring all the
time, until thickened.
3. Remove the pan from the heat and stir in the Worcestershire sauce,
if using, mustard, diced carrot, mushrooms and chicken. Season generously.
4. Arrange enough potato slices to cover the bottom of the ceramic cooking
pot. Spoon one-third of the chicken mixture over the top, then cover
with another layer of potatoes. Repeat layering, finishing with a layer
of potatoes. Dot the remainng butter on the top.
5. Cover and cook on high for 4 hours, or until the potatoes are cooked
and tender when pierced with a skewer. If you like, place the dish under
a moderate grill (broiler) for 5 minutes to brown, then serve.
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