Chicken, Leek & Feta Traybake
with lentils & broccoli
This creamy leek, chicken and lentil traybake is the sort of dinner that feels properly comforting but still gives you plenty of vegetables, protein and fibre-rich lentils. The leeks and broccoli roast first to build flavour, then everything is baked in a lemony Dijon crème fraîche sauce with shredded chicken, green lentils, feta and golden breadcrumbs.
Serves 4-6
Tips & Tricks
Leeks: Wash them well, as soil often hides between the layers. Slice them lengthways and open up the layers as you run them under the tap.
Chicken: Cooked shredded chicken thigh works well here because it stays juicy. Leftover roast chicken or rotisserie chicken would also work.
Crème Fraîche: Full-fat gives the richest sauce. Half-fat could be used, but the sauce will be thinner and more prone to splitting.
Equipment.
sharp knife & chopping board
large deep tray or casserole dish
Ingredients.
2 leeks
A small broccoli head
4 garlic cloves
2 tbsp extra virgin olive oil
Salt and black pepper
300ml / 1¼ cups crème fraîche
300ml / 1¼ cups chicken stock
1 heaped tsp Dijon mustard
½ lemon
1 x 400g tin green lentils, or puy, beluga, or brown
280g / 10 oz cooked shredded chicken thigh
50g / ½ cup breadcrumbs
150g / 5½ oz feta
Extra virgin olive oil, to drizzle/spray
Method.
Preheat the oven to 200°C fan / 220°C conventional / 425°F.
Prep: Wash and slice the leeks into chunky rounds. Cut the broccoli into small florets. Peel and lightly crush/slice the garlic cloves. Shred the chicken, if needed.
Add the leeks, broccoli and garlic to a large roasting tray. Drizzle with 2 tbsp extra virgin olive oil, season well with salt and black pepper, then toss everything together.
Roast for 20 minutes, until the vegetables have started to soften and take on a little colour.
Meanwhile, mix the stock with the Dijon mustard and lemon juice. Drain and rinse the lentils.
Remove the tray from the oven. Stir through the crème fraîche, stock mixture, lentils and shredded chicken, making sure everything is evenly coated in the sauce.
Crumble over the feta in an even layer, then scatter over the breadcrumbs.
Drizzle or spray with extra virgin olive oil then return to the oven for 25 minutes, until bubbling, golden on top and the sauce has thickened slightly.
Leave to stand for 5 minutes before serving.
