This is one of my favourite meals; it’s real comfort food, both delicious and wholesome.
2 bay leaves
2 garlic cloves, chopped
150ml bone broth or water
150ml white wine
4 skinless chicken breasts
2 handfuls defrosted sweetcorn
2 large leeks, chopped
1 large onion, chopped
6 chestnut mushrooms, chopped
1 tbsp fresh thyme, chopped (or 1tsp dried thyme) or 1tsp dried herbs
1 tbsp gluten-free flour (I use buckwheat)
Black pepper, to taste
4 sweet potatoes
Green vegetables, such as broccoli or peas, to serve
30g cheddar cheese, grated
Preheat the oven to 190°C (170°C fan).
Steam the sweet potatoes for 20 minutes.
Whilst the sweet potatoes are steaming, melt the butter in a large frying pan and chop the chicken ( I find it easier to use kitchen scissors).
Add the chicken and bay leaves to the pan and cook for 3-4 minutes until the chicken is golden brown on both sides.
Add the onion, garlic, sweetcorn, leeks and mushrooms to the pan and cook for a further 3 minutes.
Sprinkle on the flour and stir in. Cook for 2 minutes.
Add the stock and wine gradually until the sauce thickens. Add the thyme and season to taste.
Spoon the filling into 1 large ovenproof dish or 4 individual dishes.
Mash and season the sweet potato and spread over the filling. Sprinkle the cheese on top and bake for 25 minutes. Serve with the steamed greens.