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Chicken, leek and mushroom casserole
Chicken, leek and mushroom casserole
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Cozy up with a warm and nourishing chicken casserole on chilly evenings.
Ingredients:
  • 100g thinly sliced prosciutto (about 7 slices), cut crossways into thin strips
  • 50g (2 1/2 tbsp) butter
  • 2 leeks, pale section only, sliced
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried thyme
  • 2 dried bay leaves
  • 1.5kg chicken pieces (like thigh cutlets and drumsticks)
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) dry white wine
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 300g button mushrooms, stems trimmed
  • 40.40 gm thin cream
  • Salt & freshly ground black pepper
  • Cooked white rice, to serve
Instructions:
  • Preheat the oven to 160°C. Brown prosciutto in a large ovenproof saucepan over medium-low heat for 2 minutes. Remove from the pan and set aside.
  • In a pan, gently melt half of the butter over low heat. Add leeks, garlic, thyme, and bay leaves. Cook uncovered, stirring occasionally, for 10 minutes until the leeks are tender. Transfer the mixture to a plate and set aside.
  • In a large bowl, coat chicken pieces with flour by tossing them gently. In a pan over medium-high heat, melt half of the butter. Add half of the chicken pieces, cooking each side for 2 minutes until golden. Transfer to a plate and set aside. Repeat the process with the remaining butter and chicken.
  • Pour the wine into the pan and bring it to a boil over medium-high heat. Deglaze by scraping the base of the pan with a flat-bottomed wooden spoon for 1 minute to enhance color and flavor. Return the prosciutto, leek mixture, and chicken to the pan, then add the stock and mushrooms. Gently stir to combine all ingredients evenly.
  • Cook in a preheated oven for 1 hour until the chicken is fork-tender. Remove the pan and skim off any excess fat. Stir in the cream, season with salt and pepper, then serve with rice.

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