Pre-heat oven to 180°C, fan 160°C, gas 4. Place a large pan of salted water onto boil and peel the potatoes. Place potatoes in boiling water and leave to simmer for 20 minutes or until cooked throughout and ready for mashing.
Meanwhile, halve lengthways 1 medium leek, thinly sliced into crescents and finely shred the Savoy cabbage. In a large non-stick frying pan, fry the bacon until crisp and golden. Remove from pan and put to one side. Add to the pan 10g butter and the sliced leeks, cook until tender, remove and put to one side.
Return pan to heat add 20g butter and add the shredded cabbage along with a couple of good grinds of black pepper, stirring frequently until tender and golden. Remove and put to one side.
Return the pan to the heat and once hot, add the chicken thighs rubbed in 1 tsp olive oil and seasoned liberally skin side down. Turn after 4 minutes once golden and crisp. Leave for a further 4 minutes and place in a casserole dish. Carefully drain any fat from the pan and return pan to heat along with 1 tsp olive oil, onions, carrots, celery sticks and garlic. Gently fry for 5 minutes or until tender.
Meanwhile drain the potatoes and keep warm. Add your vegetables (not the leeks & cabbage) to the casserole dish along with the bacon, tomatoes and chicken stock. Cover dish and place in oven for 40 minutes.
Now mash the potatoes with 50g butter and 150ml milk, add the cooked leeks and cabbage, stir well and season to taste. Cover and keep warm.
Remove chicken from oven, remove lid, season to taste and serve with a spoonful of colcannon and garnish with some chopped flat leaf parsley
This recipe was created by Moy Park
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