| | Chicken, leek and bacon casserole
Chicken, leek and bacon casserole
Chicken, leek and bacon casserole 4.3-5 9
  • Calories: 2799 kj
  • Fat: 44g
  • Carbohydrates: 2g

How to Make:

  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil and butter in a heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.
  2. Heat remaining oil and butter in dish. Add leek, bacon, garlic and thyme. Cook, stirring, for 3 minutes or until leek has softened. Add wine. Bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly. Return chicken to dish. Add mushrooms.
  3. Cover. Bring to the boil. Transfer to oven. Bake for 1 hour. Remove lid. Bake, uncovered, for 30 minutes or until chicken is tender. Serve with mashed potato.
Time for preparing:
120 min.


  • 2 tablespoons olive oil
  • 40g butter
  • 8 chicken thigh cutlets
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 4 rashers middle bacon, trimmed, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/4 cup plain flour
  • 2 cups Massel chicken style liquid stock
  • 200g button mushrooms, quartered
  • Mashed potato, to serve