Ranchers Chicken with Cream Cheese & Leek Mash | Hawkshead Relish Recipe

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Catering students from Furness College were provided an opportunity to produce an array of sweet and savoury recipes for a ‘Relish Recipe’ challenge 2012. This recipe is by Alex Kilburn, Furness College Student

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

2 Chicken Thighs
100ml Chicken Stock
6tbsp Hawkshead Relish BBQ Sauce*
6 tbsp Hawkshead Relish Damson Ketchup*
4 tbsp Soy Sauce
4 Shallots, diced
1 Celery, diced
½ Leek, diced
Freshly chopped thyme
For the Mash

2 Large Floury Potatoes
2 tbsp Cream Cheese
½ Leek


*Visit www.hawksheadrelish.com to buy online or search for your nearest stockist.

Method

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.

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