Creamy mushroom, leek and chicken casserole

  • 50 mins cooking
  • Serves 6
  • Print


Creamy mushroom, leek and chicken casserole
  • 2 tablespoon olive oil
  • 1.5 kilogram chicken thigh fillets, quartered
  • 3 (195g) rindless bacon slices, chopped coarsely
  • 40 gram butter
  • 3 medium_piece (1kg) leeks, trimmed, sliced thinly
  • 3 (450g) stalks celery, trimmed, sliced thinly
  • 3 clove garlic, crushed
  • 1/4 cup fresh thyme sprigs, loosely packed
  • 2 dried 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
  • 1/4 cup (60ml) pouring cream
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped


Creamy mushroom, leek and chicken casserole
  • 1
    Preheat oven to 160°C (140°C fan forced).
  • 2
    Heat oil in large flameproof dish, cook chicken, in batches, until browned. Remove from dish.
  • 3
    Cook bacon, stirring, in same dish over heat 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 minutes or until chicken is cooked through and sauce has thickened slightly.
  • 6
    Return dish to stove top, discard bay leaves, stir in cream and parsley. Simmer, uncovered, until casserole is heated through. Season to taste. Sprinkle with fresh thyme leaves, if you like.

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