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Chicken and leek casserole recipe for two
Chicken and leek casserole recipe for two
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Creamy one-pot chicken with leeks, mushrooms, and white wine - a decadent and simple meal for two.
Ingredients:
  • 20.00 ml plain flour
  • 2 (about 700g) chicken marylands, skin on
  • 18.20 gm olive oil
  • 100g speck, rind removed, cut into 1cm strips
  • 125g small button mushrooms
  • 1 leek, trimmed, cut into 2cm-thick slices
  • 3 fresh thyme sprigs, plus extra, to serve
  • 60ml (1/4 cup) dry white wine
  • 125ml (1/2 cup) chicken style liquid stock
  • 125ml (1/2 cup) thickened cream
  • Cooked risoni pasta, to serve (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Season the flour in a sealable plastic bag, then add the chicken and shake to coat evenly.
  • In a large flameproof dish or deep, ovenproof frying pan, heat the oil over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Place the chicken on a plate and set aside.
  • Combine speck, mushroom, leek, and thyme in the dish. Cook for 4-5 minutes until the leek softens. Add garlic and cook for 30 seconds until fragrant. Pour in white wine and reduce for 2 minutes. Stir in stock and cream, bring to a boil. Place chicken back in, skin-side up, and remove from heat.
  • Roast until chicken is fully cooked, about 45 minutes. Garnish with fresh thyme sprigs and pair with risoni, if preferred.

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