Name: Mustard chicken casserole
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 bay leaf; 3 sprigs fresh thyme; 3 stalks fresh flat-leaf parsley; 4 trimmed skinless chicken drumsticks (520g); 4 chicken thigh fillets (800g), trimmed, halved; 2 tablespoon plain (all-purpose) flour; 2 tablespoon olive oil; 2 leeks (700g), 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 (320g), halved; 120 gram button mushrooms, sliced thickly; 1 tablespoon wholegrain mustard; 1/4 cup (60ml) pouring cream; 3/4 cup (90g) frozen baby peas, thawed; 2 tablespoon chopped fresh flat-leaf parsley

Ingredients

1 bay leaf

3 sprigs fresh thyme

3 stalks fresh flat-leaf parsley

4 trimmed skinless chicken drumsticks (520g)

4 chicken thigh fillets (800g), trimmed, halved

2 tablespoon plain (all-purpose) flour

2 tablespoon olive oil

2 leeks (700g), 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 (320g), halved

120 gram button mushrooms, sliced thickly

1 tablespoon wholegrain mustard

1/4 cup (60ml) pouring cream

3/4 cup (90g) frozen baby peas, thawed

2 tablespoon chopped fresh flat-leaf parsley

Method

1.Preheat oven to 160°C/325°F. Make a bouquet garni by tying the bay leaf, thyme sprigs and parsley stalks together with kitchen string.

2.Coat chicken in flour seasoned with salt and freshly ground black pepper; shake away excess flour.

3.Heat half the oil in a large casserole over medium-high heat; cook chicken, in two batches, 5 minutes or until browned all over. Remove from pan.

4.Heat remaining oil in same dish over medium heat; cook leek, for 2 minutes or until softened slightly. Add garlic; cook, stirring, 1 minute or until fragrant. Add wine; bring to the boil. Cook, stirring until reduced by half.

5.Return chicken and any juices to dish with bouquet garni, stock, potatoes and mushrooms. Bring to the boil. Cover; cook in the oven for 1 hour or until chicken is very tender. Stir in mustard, cream, peas and parsley; stand, covered, for 5 minutes. Remove bouquet garni before serving.

Trimmed skinless chicken drumsticks are sometime called “lovely legs” and are available from specialty chicken shops. If you can’t find them, just remove the skin from regular drumsticks.
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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