Chicken and Leek Lasagne
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1hour 2hours
  • 1.8kg whole chicken
  • 400grammes leekspeeled and thinly sliced weight
  • 300grammes onionspeeled and finely chopped weight
  • 1bunch tarragon
  • 4 bay leaves
  • 8 black peppercorns
  • 1 carrotroughly chopped
  • 1 onionpeeled and quartered
  • splash white wine
  • 50grammes Plain flour
  • 50grammes Flora Light
  • 50ml Elmlea double light
  • 50grammes Parmesan cheesegrated
  • 300grammes lasagne sheetsaround 15 sheets
  1. Pop the chicken in a pan that is just large enough to hold it, then shove the carrot, onion quarters, bay leaf, peppercorns and 6-8 sprigs of tarragon into the gaps. Top up the pan (nearly to the top) with water and bring to the boil, turn to a low simmer, cover and leave for two hours.
  2. Chop the onions and slice the leeks (easier if you slice them length ways first) and cook in a fry light coated pan until soft and silky. Set aside until chicken is ready as you need the stock to make the rest of the sauce.
  3. Once the chicken is done, remove from the pan and place on a plate ready to strip the flesh once it has cooled a little. Discard the skin.
  4. Strain the liquid/stock that remains from cooking the chicken into a jug to use for the sauce. I usually end up with about 2 pints, so there will probably be plenty left over to make a delicious soup. Skim the fat from the top of the stock before use.
  5. Return pan containing onions and leeks to a medium heat and add flora until melted.
  6. Add the flour and cook through for 1-2 minutes.
  7. Add a good splash (75ml) of white wine and stir for 1-2 minutes then begin adding chicken stock. You should need a little under a pint to make a nice thick sauce. Keep stirring until it’s bubbling and add a bit more stock if it’s too thick. Season well, stir in the Elmlea and remove from heat.
  8. Cut up chicken into bite sized pieces, finely chop another 8 sprigs of tarragon (leaves only) and add both to the sauce which is now ready for layering up in the lasagne dish.
  9. Start with a layer of chicken mix, topped with a sprinkling of grated parmesan and a layer of pasta. Repeat twice more finishing with a chicken layer and a final sprinkle of parmesan.
  10. Bake at 180 degrees for 40 minutes.