Chicken Hot Pot - cooking recipe

Ingredients

1 1/2 lb. leeks, thickly sliced
12 oz. potatoes, thinly sliced
1 Tbsp. oil
1 garlic clove or to taste
7 oz. reduced fat soft cheese with garlic and herbs
4 oz. white wine
8 oz. chicken stock
8 skinless chicken thighs
salt and pepper to taste

Preparation

Saute leeks and garlic to soften.
Place cheese, wine, stock and 2 teaspoons corn flour in blender until smooth.
Put chicken on top of leeks, pour on cheese mixture.
Layer potatoes on top of mixture.
Cover with oiled piece of foil.
Bake at 350\u00b0 for 1 1/4 hours or until potatoes are done.