Sunday, July 22, 2012

Creamy mushroom, leek and chicken casserole...

Gus is truly amazing. He knocked up this casserole (his first) last night and I thought I had died and gone to Paris! So rich and so French - so cooked to perfection!
It's in this book and it goes like this:


2 tablespoons olive oil
1 kg chicken thigh fillets, trimmed and quartered
3 rindless bacon rashers, chopped coarsely
40 gms butter
3 medium leeks (1 kg), trimmed & sliced thinly
3 stalks celery, trimmed & sliced thinly
3 cloves garlic, crushed
1/4 cup loosely packed fresh thyme sprigs
2 bay leaves
2 tablespoons plain flour
1.5 cups dry white wine
1.5 cups chicken stock
400 gms buttom mushrooms
1/4 cup cream
1/2 cup coarsely chopped parsley
1. Preheat oven to 160C/140C fan-forced.
2. Heat oil in large ovenproof pan (dutch oven) - cook chicken in
batches until browned all over. Remove from pan.
3. Cook bacon, stirring, in same dish until browned lightly.
4. Add butter and leek: cook, stirring occasionally, until leek softens. Stir in
celery, garlic, thyme and bay leaves. Stir in flour, then wine and stock;
bring to the boil, stirring.
5. Stir in chicken and mushrooms; transfer to oven. Cook about 20-30 minutes or until
chicken has cooked through and sauce has thickened slightly.
6. Return to stove top, discard bay leaves; stir in cream and parsley. Simmer, uncovered, until casserole is heated through. garnish with fresh thyme leaves.
Serving idea - accompany with crusty bread. Baby potatoes would also be nice. It is a beautiful, rich dish.
(cooking times may vary so just make sure your chicken is cooked and tender)
Cheers - Joolz


  1. If you thought you were in Paris while eating this meal, I'm going to make it because Paris is one of my most favourite places in the whole world. Anything that can transport me back to the time spent there recently is on my to do list. :)
    Thanks for sharing.
    Anne xx

  2. Thanks for posting this honey. Will be making this real soon :]


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