Recipe

Chicken, mushroom and leek fricassee

Feed the family with this tender mouthwatering chicken, mushroom and leek fricassee!

  • 50 mins cooking
  • Serves 6
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Simple, flavoursome and so delicious - this classic chicken casserole will no doubt become a household favourite!
Looking for more chicken casserole recipes?

Ingredients

chicken, mushroom and leek fricassee
  • 2 tablespoon olive oil
  • 1.5 kilogram chicken thigh fillets, quartered
  • 3 rindless bacon slices (195g), chopped coarsely
  • 45 gram butter
  • 3 medium leeks (1kg), trimmed, sliced thinly
  • 3 stalks celery (450g), trimmed, sliced thinly
  • 3 clove garlic, crushed
  • 1/4 cup loosely packed fresh thyme sprigs
  • 2 fresh bay leaves
  • 2 tablespoon plain (all-purpose) flour
  • 1 1/2 cup (375ml) dry white wine
  • 1 1/2 cup (375ml) chicken stock
  • 400 gram button mushrooms, halved
  • 1/4 cup (60ml) pouring cream
  • 1/2 cup coarsely chopped fresh flat-leaf parsely

Method

chicken, mushroom and leek fricassee
  • 1
    Preheat oven to 160°C.
  • 2
    Heat oil in a large heavy-based flameproof dish; cook chicken, in batches, until browned all over. Remove from dish.
  • 3
    Cook bacon in same dish, stirring, 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
    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.
  • 6
    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.

Notes

Serve with cavaletti pasta and steamed broccolini.

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