• 450 g boneless and skinless chicken thighs, cut into 2-3cm pieces
  • 1 small leek, clean and slice
  • 1-2 cloves garlic, crushed
  • 150 g button mushrooms, halved or quartered
  • ½ tsp Gregg's Rubbed Thyme
  • ¼ cup flour
  • 1 ½ cup chicken stock
  • Handful fresh parsley leaves, chopped
  • ½ x 700 g Wattie's frozen Hash Bites
  • Extra parsley to garnish
  1. Preheat oven to 190°C (fan assisted). Heat a dash of oil in a deep frying pan. Add the chicken and cook over a high heat until it colours. Remove from the pan and set aside. Drain off any excess oil and reduce the heat to medium low.
  2. Add the butter, leeks and garlic and stir-fry until leeks soften. Add mushrooms and Gregg’s Rubbed Thyme. Continue cooking a further minute. Add flour and stir to mix. Gradually add chicken stock, stirring continuously until sauce thickens. Add chicken back into the pan. Continue cooking and stirring until the sauce comes to the boil. Reduce heat. Simmer for 5 minutes. Stir through parsley. Transfer chicken and leek filling to an ovenproof dish. Top with Wattie’s frozen Hash Bites. Place in the oven. Cook for 25-30 minutes, until hash bites are golden and filling cooked. Serve garnished with extra chopped parsley if wished. Accompany with steamed vegetables like broccoli, beans, courgettes or peas on the side.

Wattie’s Hash Bites is available at your local New World and PAK’nSAVE supermarkets.

Top Tips

  • Add 2-3 rashers of chopped bacon with the leeks if wished.

Freezer Friendly: Allow the Chicken, mushroom and leek filling to cool before freezing in an airtight container. Thaw in the refrigerator. Spoon into an oven proof dish. Top with the frozen has bites and cook as per recipe instructions. Suggest freezing for up to 1 month.

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