Creamy chicken, potato and leek casserole

This creamy chicken, potato, leek and bacon casserole is packed full of flavoursome, hearty ingredients to create a warming family dinner for the cooler winter evenings.
Creamy chicken, potato and leek casserole
1H 40M
1H 55M



1.Preheat oven to 180°C (160°C fan-forced.) Heat oil in a 4.5-litre (18-cup) flameproof casserole dish over high heat. Cook chicken, in batches, 3 minutes each side or until browned. Transfer to a heatproof bowl.
2.Add leek and bacon to same dish over high heat; cook and stir 3 minutes or until soft. Add mushroom and potato; cook and stir 2 minutes. Add wine; cook and stir 1 minute. Stir in crumbled stock cube, cream and 1 cup water.
3.Return chicken and resting juices to dish, skin side facing up; cover. Bring to the boil. Transfer dish to oven. Bake 1 hour 20 minutes or until chicken is cooked. Serve sprinkled with parsley.

Use chicken drumsticks instead of chicken thigh cutlets. For a low fat option, use extra stock instead of cream and remove the skin from chicken.


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