Name: Creamy chicken, potato and leek casserole
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 8 chicken thigh cutlets, skin on, seasoned; 2 leeks, pale section only, halved lengthwise, thickly sliced; 4 bacon rashers, rind removed, chopped; 150 gram button mushrooms, thickly sliced; 2 large red-skinned potatoes, unpeeled, halved lengthwise, thickly sliced; 1/2 cup dry white wine; 1 large chicken stock cube; 2/3 cup thickened cream; 1/4 cup chopped flat-leaf parsley

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.

Serves 4

Prep

15M

Cook

1H 40M

Total

1H 55M

Ingredients

1 tablespoon vegetable or olive oil

8 chicken thigh cutlets, skin on, seasoned

2 leeks, pale section only, halved lengthwise, thickly sliced

4 bacon rashers, rind removed, chopped

150 gram button mushrooms, thickly sliced

2 large red-skinned potatoes, unpeeled, halved lengthwise, thickly sliced

1/2 cup dry white wine

1 large chicken stock cube

2/3 cup thickened cream

1/4 cup chopped flat-leaf parsley

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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