Mustard chicken casserole
Nov 27, 2013 1:00pm- 1 hr 30 mins cooking
- Serves 4
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Ingredients
Mustard chicken casserole
- 1 bay leaf
- 3 sprigs fresh thyme
- 3 stalks fresh flat-leaf parsley
- 4 trimmed skinless chicken drumsticks
- 4 chicken thigh fillets, trimmed, halved
- 2 tablespoon plain flour
- 2 tablespoon olive oil
- 2 medium (700g) leeks, white part only, halved lengthways, sliced
- 2 clove garlic, crushed
- 1/2 cup (125ml) dry white wine
- 1 cup (250ml) salt-reduced chicken stock
- 8 baby new potatoes, halved
- 10 button mushrooms, thickly sliced
- 1 tablespoon wholegrain mustard
- 1/4 cup (60ml) cream
- 3/4 cup (90g) frozen baby peas, thawed
- 2 tablespoon chopped fresh flat-leaf parsley
Method
Mustard chicken casserole
- 1Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying the bay leaf, thyme and parsley together with kitchen string; set aside. Toss the chicken in seasoned flour until well coated; shake away excess flour.
- 2Heat 2 teaspoons of the oil over medium-high heat in a large casserole dish. Cook half the chicken until browned all over. Remove from dish. Repeat with another 2 teaspoons of oil and the remaining chicken. Add the remaining oil to the same pan and cook the leeks over medium heat for 2 minutes or until softened slightly but not browned. Add the garlic and cook stirring for 1 minute until aromatic.
- 3Add the wine and bring to the boil. Cook, stirring until reduced by about half.
- 4Return the chicken with any juices to the dish; add the bouquet garni, stock, potatoes and mushrooms, and stir to combine. Bring to the boil. Cover and place in the oven for 1 hour or until chicken is very tender. Stir through the mustard, cream, peas and parsley. Cover and stand for 5 minutes. Remove bouquet garni.
Notes
Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave.