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!
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