Chicken, leek and mushroom casserole

Chicken, leek and mushroom casserole

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

Method

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.