CREAMY MUSHROOM, LEEK & CHICKEN CASSEROLE
COOKBOOK: Women's Weekly - New Entertainment
Great casseroles take some time to make and this is one them!
Great recipe, fantastic ingredients and delicious flavours.
It’s all happening in the one pot and when its time to serve it up, they will definitely want seconds!
Serve it with a nice crusty bread loaf or french stick
2 tablespoons of olive oil , plus extra
1.5kg of chicken thighs
3 rindless rashes of bacon (200g), chopped coarsely
2 medium leeks , halved, sliced and rinsed
3 stalks of celery,, trimmed, sliced and rinsed
3 cloves of garlic, chopped finely
1/4 cup chopped fresh thyme
1/4 cup chopped fresh parsley
2 bay leaves
3 tablespoons of cornflour
1 1/2 cup of wine, white (375ml)
1 1/2 cup chicken stock (375ml)
400g button mushrooms, sliced in half
Preheat oven on 180C
Place thighs in casserole dish, add a splash of olive oil and cook for 30mins in moderate oven. Remove and set aside.
In a deep casserole pot, heat olive oil. add garlic and bacon and fry for 3-4 mins until bacon is cooked cooked.
Add leek and fry for a further minute. Add thyme, wine and stock. Mix well and leave ion medium heat for 2 mins, then add mushrooms. Bring to boil and simmer for 8-10mins.
Add chicken thigh pieces, bay leaves and parsley. Simmer for a further 8-10mins.
in a bowl, mix cornflour with 5 tablespoons of water, mix well until cornflour dissolves. Add the cornflour mixture in the casserole in batches, and stir well. Keep stirring frequently for the next 5 mins. Turn off heat and serve in bowls with crusty bread.