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Chicken, leek and mushroom casserole
Chicken, leek and mushroom casserole
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
French-style creamy casserole bursting with rustic flavors.
Ingredients:
  • 8 (about 2.2kg) chicken thigh pieces
  • 18.20 gm olive oil
  • 250g rindless bacon rashers, coarsely chopped
  • 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
  • 400g button mushrooms, halved
  • 40.00 ml plain flour
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 250ml (1 cup) white wine
  • 6 sprigs fresh thyme
  • 125ml (1/2 cup) thickened cream
  • Mashed potato, to serve
Instructions:
  • Preheat the oven to 180°C. Heat a large flameproof and ovenproof casserole dish over medium-high heat. Cook half of the chicken for 3-4 minutes on each side until golden, then transfer to a plate. Repeat with the remaining chicken, making sure to reheat the dish between batches. Use paper towels to wipe the dish clean and remove excess fat.
  • 1. In a dish, heat oil over medium-high heat. Sauté bacon, leek, mushroom, and garlic for 5 minutes until golden brown. Stir in flour and cook for 1 minute until combined. Pour in stock, wine, and thyme, and bring to a boil.
  • Place the chicken back into the dish and bake in the oven covered for 1 hour or until the juices run clear when pierced with a skewer.
  • Transfer the chicken to a plate using tongs. In a medium saucepan, combine the remaining leek mixture with cream and bring it to a boil over medium-high heat. Cook for 5 minutes until the sauce slightly thickens.
  • Spoon the mashed potatoes onto serving plates and place the chicken on top. Drizzle the leek mixture over before serving.

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