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Creamy Mustard Chicken, Leek & Potato Bake

Serves 3-4 


Magills Slow Cooked Half Chicken (Olive oil & Rosemary) 

3-4 Potatoes 

2 Leeks 

Handful of Brussel Sprouts 

500ml cream

Tbsp Dijon or wholegrain mustard 

Garlic powder, white pepper & oregano 

Handful shaved parmesan 


Flat leaf Italian parsley 


Start by preheating the oven to 180 degrees Fan Bake.

In a large dish, remove the Half Slow Cooked Chicken from the packet and place in the middle. Then thinly slice your potatoes (we recommend using a mandolin) and leeks and place them in the dish around the chicken. Chop your brussels or other veggies up, and do the same. 

In a jug, mix your cream, mustard, garlic powder, pepper and oregano and whisk until combined. Pour this mixture over the veggies around the chicken. Sprinkle with parmesan, then place in the oven and cook for approx 40 minutes or until the chicken has been reheated and the veggies are cooked. 

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