Creamy garlic chicken with leeks & tomatoes
This is a great one-pot dish that the whole family will love, I have been serving this dish for years.
Nutrition (per serving)
Chicken thighs (with skin on)8
Full fat garlic Philadelphia cheese1 tub (280 g)
Frozen pre-chopped leeks2 cups (140 g)
New potatoes1 bag (750 g)
Take the chicken thighs and carefully slide your fingers in between the skin and the meat, creating a pocket in which you can add the garlic Philadelphia. Use all the cream cheese amongst all the chicken.
Place this in a large bag.
Next quarter the tomatoes and add these to the bag with the chicken.
Add the 2 cups of frozen leeks to a separate, small bag and place in the larger bag with chicken.
Ready for the freezer
Label bag and place in freezer flat
Ready to Eat?
Defrost the bag overnight in the fridge.
In a large casserole dish, place some olive oil and salt and add the leeks.
Put lid on and cook the leeks for 10 minutes.
Add the rest of the ingredients from the bag to the casserole dish.
Then add a small bag of new potatoes.
Cook with lid on until the potatoes are soft and the chicken is cooked through, (Approx 30 – 40 minutes @ 180oc).
In prepping the recipe you are simply putting raw ingredients together so it makes perfect sense to make two bags.