Tuesday, May 10, 2011

Chicken, Leek & Mushroom Casserole

Full of country-style French flavours, this creamy dish from Taste is casserole cooking at its best. It will defiantly be a winner during the colder months! 

Preparation Time 30 minutes
Cooking Time 80 minutes

Ingredients (serves 4)
8 (about 2.2kg) chicken thigh pieces
1 tbs 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
2 garlic cloves, crushed
2 tbs plain flour
250ml (1 cup) salt-reduced chicken stock
250ml (1 cup) white wine
6 sprigs fresh thyme
125ml (1/2 cup) thickened cream
Mashed potato, to serve

1. Preheat oven to 180°C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.
2. Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.
3. Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.
4. Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.
5. Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.

Freezing tip: Cool the casserole at the end of step 3. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw in the fridge overnight. Preheat oven to 180°C. Reheat. Continue from step 4.


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