| | Chicken, leek and mushroom casserole
Chicken, leek and mushroom casserole
Chicken, leek and mushroom casserole 4.3-5 9
  • Calories: 2800 kj
  • Fat: 36g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.
  2. Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.
  3. Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.
  4. Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.
  5. Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.
Time for preparing:
70 min.


  • 8 (about 2.2kg) chicken thigh pieces
  • 1 tablespoon olive oil
  • 250g rindless bacon rashers, coarsely chopped
  • 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
  • 400g button mushrooms, halved
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 250ml (1 cup) white wine
  • 6 sprigs fresh thyme
  • 125ml (1/2 cup) thickened cream
  • Mashed potato, to serve