Instructions: Heat the oil in a flameproof casserole on the boiling plate.

Add the garlic and leeks cover and cook on the simmering plate (or in the simmering oven) for about 5 minutes or until just beginning to soften.

Meanwhile do not peel the potatoes but slice them as thinly as possible.

Place the cheese wine stock and cornflour in a blender or food processor and blend for about 30 seconds or until smooth.

Season the chicken thighs with salt and pepper and arrange on top of the leeks. Pour the cheese mixture over and layer the potatoes on top.

Place a lightly oiled sheet of greaseproof paper on top of the potatoes then place the lid on the casserole.

Place on the floor of the roasting ovenfor 5 to 10 minutes.

Transfer to the simmering ovenand cook for a further 1 to 1 1/4 hours or until the chicken is just cooked. Uncover and transfer to the roasting ovenwith the grid shelf on the fourth set of runners for 15 to 20 minutes or until the potatoes are golden brown.

Cook on the grid shelf on the fourth set of runners in the baking ovenfor 45 minutes or until the chicken is just cooked.

Uncover and place in the roasting ovenwith the grid shelf on the fourth set of runners for 15 to 20 minutes or until the potatoes are golden brown. Serve with a green vegetable such as broccoli.

Serves 4

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