Chicken and Leek Casserole
Indulge in the irresistible flavours of a chicken and leek casserole featuring tender chicken, aromatic leeks, and a creamy, flavourful sauce. This comforting dish is perfect for a cosy family midweek dinner.
Servings 4 People
Calories 552kcal
Ingredients
- Cooking Spray
- 4 Chicken Breasts
- Pinch Salt and pepper
- 1 Tablespoon Butter
- 2 Leeks Sliced
- 200 ml White Wine
- 400 g Shallots Top and Bottomed and Peeled
- 500 g Chantenay Carrots Top and Bottomed and Scrubbed
- 200 g Button Mushrooms Big ones chopped in half
- 2 Tablespoons Dried Tarragon
- 500 ml Chicken Stock
- 100 ml Double Cream
- 1 Tablespoon Wholegrain Mustard
- 2 Tablespoons Cornflour
Instructions
- Spray a flameproof dish or pan liberally with cooking spray and warm over medium heat on the hob.
- Season the chicken with salt and pepper.
- Fry the chicken for around 5 minutes on each side until brown.
- Remove from the pan and set to one side.
- Melt the butter in the same pan.
- Add the leeks and fry for 10 minutes until soft, stirring often.
- Pour in the wine and simmer for 3 minutes, stirring often.
- Add the mushrooms, carrots, and shallots.
- Return the chicken to the pan.
- Pour in the stock and cream, retaining about 50 ml of stock.
- Add water to cover all of the ingredients if needed.
- Add the tarragon and a pinch of freshly ground black pepper.
- Stir well and bring to a simmer.
- Reduce the temperature if needed to maintain a steady simmer.
- Add the mustard and cornflour to the stock and whisk together well.
- Pour this mixture into the casserole and stir well.
- Simmer for 45 minutes until the sauce has thickened and the carrots are cooked.
Notes
- Read the post above for more tips and advice.