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Chicken, leek and mushroom casserole with thyme
Chicken, leek and mushroom casserole with thyme
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Decadent winter casserole with a creamy finish.
Ingredients:
  • 100g (about 7 slices) prosciutto, cut into strips
  • 50g (2 1/2 tbsp) butter
  • 2 medium leeks, white part only, sliced, washed, drained
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 1/2 kg chicken pieces
  • 40.00 ml plain flour
  • 375mls (1 1/2 cups) dry white wine
  • 375mls (1 1/2 cups) chicken style liquid stock
  • 300g button mushrooms, stems trimmed
  • 40.40 gm thin cream
  • Salt & ground black pepper, to taste
  • Cooked white rice, to serve
Instructions:
  • Preheat your oven to 160°C.
  • Brown the prosciutto in a large, heavy pot on medium-low heat for 2 minutes. Remove and set aside.
  • Melt half of the butter in a saucepan or casserole over gentle heat. Stir in the leeks, garlic, thyme, and bay leaves and sauté for 10 minutes, or until the leeks are soft. Transfer the mixture from the pan/dish and set it aside.
  • In a large bowl, coat the chicken pieces with flour by tossing them together. Melt half of the remaining butter in a saucepan or casserole over medium-high heat. Cook half of the chicken pieces for 2 minutes on each side or until golden brown.
  • Transfer the cooked chicken to a plate. Add the rest of the chicken pieces along with any remaining flour. Sear over medium-high heat for 2 minutes per side or until golden. Transfer to the plate with the other chicken.
  • Pour the wine into the pan and heat over medium-high until boiling. Cook for 1 minute, using a wooden spoon to scrape up any delicious bits stuck to the bottom.
  • Add the prosciutto, leeks, and chicken back to the pan, then include the stock and mushrooms, gently stirring to ensure even distribution.
  • Roast uncovered in a hot oven for 1 hour until the chicken is incredibly tender.
  • After taking the pan/dish out of the oven, skim off any extra fat with a large metal spoon. Add the cream and season with salt and pepper. Serve over rice.

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