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Chicken and leek casserole
Chicken and leek casserole
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Cozy up with a comforting casserole that's perfect for chilly evenings.
Ingredients:
  • 62.50 ml plain flour
  • 8 chicken thigh fillets, trimmed, halved crossways
  • 20.00 gm butter
  • 1 leek, halved, washed, sliced
  • 4 rashers bacon, rind removed, chopped
  • 765.00 gm chicken style liquid stock
  • 125.00 gm white wine
  • 100g button mushrooms, sliced
  • 100g green beans, trimmed, halved
  • 250.00 ml couscous
Instructions:
  • Preheat oven to 180°C. Place flour in a large plastic bag, season with salt and pepper, add chicken, and shake well to coat evenly. Remove chicken from the bag, gently shaking off any excess flour.
  • In a heavy-based saucepan over medium heat, sizzle the butter and oil until sizzling. Cook chicken in batches for 3 to 4 minutes per side until beautifully golden. Plate and set aside.
  • In a pan, combine leek, bacon, and garlic. Cook for 3 to 4 minutes until leek is tender. Pour in 2 cups of stock, wine, and mushrooms. Bring to a boil, then transfer the mixture to an ovenproof dish. Nestle in the chicken, cover, and bake for 35 minutes. Uncover, add beans, cover again, and bake for an additional 10 minutes until the chicken is cooked through.
  • In a saucepan over medium heat, bring 1 cup of stock to a boil. Place couscous in a heatproof bowl, pour the stock over it, and stir to combine. Cover and let it stand for 4 to 5 minutes until the stock is absorbed. Fluff the couscous with a fork to separate the grains before serving.
  • Scoop fluffy couscous into bowls and generously ladle savory chicken casserole on top. Enjoy immediately.

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