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Categories:
vegetable oil chicken thighs leeks cornstarch chicken stock recipe Basic Scone parsley Cheddar cheese
Viewed: 126 - Published at: 5 years agoIngredients
- 1 tbsp vegetable oil
- 1 2/3 lbs boneless skinless chicken thighs, cut into 3/4-inch cubes
- 2 None leeks, washed, trimmed and chopped
- 1 tbsp cornstarch
- 1 cup chicken stock
- 1/2 None recipe Basic Scone dough
- 1/4 cup chopped parsley
- 1/3 cup grated Cheddar cheese
Method
- Preheat the oven to 450°F. Heat oil in a large skillet on high heat. Saute chicken for 4 mins, until browned and cooked through. Remove from pan. Reduce heat to medium. Add leek and cook for 5 mins, until soft. Return chicken to pan.
- Combine cornstarch with 2 tbsp of the stock. Add to the pan with remaining stock; bring to a boil. Pour chicken mixture into a shallow 5-cup baking dish.
- Place scone dough on a lightly floured surface and lightly knead in parsley and cheese. Crumble scone dough over chicken mixture.
- Bake for 15 mins, until golden. Serve hot.
