Chicken Casserole

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, sliced
• 1 small onion, chopped
• 2 -3 garlic cloves, crushed
• 2 skinless chicken breasts, cut into 2cm cubes
• 1 large potato, cut into 1cm cubes
• 1 sweet potato, cut into 1cm cubes
• 2 carrots, peeled and diced
• 12 cup frozen peas
• 12 cup frozen corn
• 1 liter chicken stock
• 12 cup white wine
• 12 cup cream
• salt and pepper
• 14 teaspoon mustard powder
• 14 teaspoon ground cumin
• 1 pinch paprika (gives a kick) (optional)

1. Saute leek, onion and garlic in melted butter and olive oil until soft.
2. Add chicken and cook until sealed.
3. Add potato, sweet potato and carrot, fry for 1-2 minutes.
4. Pour in white wine and chicken stock, add mustard and cumin - also paprika if wanted.
5. Liquid should nearly cover the chicken and veges.
6. Simmer for approx 10 minutes,until chicken is cooked through.
7. Add peas and corn and cook for a further 4-5 minutes.
8. Add cream and stir through.
9. Add salt and pepper to taste - depending on your stock you may not need salt.
10. Serve in a bowl.

butter, olive oil, onion, garlic, chicken breasts, potato, sweet potato, carrots, frozen peas, corn, chicken stock, white wine, cream, salt, mustard powder, ground cumin, paprika

Taken from www.food.com/recipe/chicken-casserole-171504 (may not work)