1 Tbsp olive oil

100g streaky bacon, diced

2 medium leeks, washed well & sliced

200g Denny White Button Mushrooms, sliced

3 cloves garlic, minced

300g chicken thigh fillets, sliced into bite-sized chunks

1 x Denny Chicken A La King Cook-In Sauce

2 large sweet potatoes, peeled and cut into large pieces

2 Tbsp cream

2 Tbsp butter

1 Tbsp fresh thyme leaves

Salt and pepper, to taste


- Heat a drizzle of olive oil in a large pan. Add the leeks and bacon and cook until the leeks are tender and the bacon is cooked through.

- Add the mushrooms and cook.

- Add the garlic and chicken. Stir and season. Cook for another few minutes until the garlic is fragrant and cooked through.

- Pour in the Denny Chicken A La King Cook-In Sauce and bring to a simmer. Simmer everything together for 5-10 minutes until the sauce thickens.

- Remove from the heat and pour the chicken filling into a small baking dish.

- In a large pot of salted boiling water, boil sweet potatoes until very tender. Drain, steam dry and place in a bowl.

- Mash them with a fork and then add the cream and butter. Season to taste and mix well.

- Top the chicken and mushroom mixture with the sweet potato mash. Scatter with fresh thyme.

- Grill for 10 minutes until the sweet potato has a little golden brown colour on top and serve.

Serves 2-3

Prep time: 15 minutes

Cook time: 30 minutes

Recent Posts
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon