Chicken, leek and mushroom casserole

I haven’t cooked this for quite some time, but in the colder months it is a great recipe and is one of my favourites. It is also a great recipe when you have guests over, as most of the cooking time is spent in the oven.

Leftovers are also great the next day with the chicken shredded up with pasta. Or it would make a great pie filling.

Chicken, leek and mushroom casserole

Serves 4 – 6 (depending on the size of the chicken pieces)

• 8 chicken thigh pieces (or 4 thigh and four drumstick) – because this cooks for a while you want the pieces with the bones still in (and skin still on for flavour)
• 1 tablespoon olive oil
• 125 – 250g bacon (rindless if possible, otherwise remove the rind) – chopped XXX need to check
• 1 large or 2 smaller leeks – pale section cut into 2cm thick slices – washed
• 400g button or swiss brown mushrooms – halved
• 2 garlic cloves – crushed
• 2 tablespoons plain flour
• 250ml (1 cup) chicken stock (preferably salt reduced)
• 250ml (1 cup) white wine
• 6 sprigs fresh thyme
• 125ml (1/2 cup) thickened cream (for a lighter sauce use less or a few tablespoons of crème fraiche)
• 1 cup frozen peas – optional
• Mash potato or pasta to serve

Method

1. Preheat the oven to 160C fan forced (180C without fan. Heat a large (minimum 3L/12 cup capacity) lidded flame-proof/oven proof casserole dish over a medium high heat with half of the oil.

2. Once hot, add the chicken in batches, cooking for 3 – 4 minutes on each side until golden. Transfer the chicken to a plate while you cook the remainder.

3. Remove the excess oil from the pan and then return to the heat. Add the remainder of the olive oil and then add the bacon and cook for a few minutes until it starts to go golden, then add the leak and cook for a few more minutes before adding the garlic and mushrooms. Cook until golden brown (around 5 minutes).

4. Once the vegetables are golden, add the flour and cook while stirring constantly for a minute. Then add the wine and allow it to come to the boil for about a minute to get rid of the alcohol. Then add the stock and thyme and bring back to the boil.

5. Once the liquid has come to the boil, return the chicken and any juices to the pan. Cover and bake in the oven for 1 hour or until the chicken is cooked (any juices will be clear when pierced). I like to give it a mix half way through this time to ensure the chicken cooks evenly.

6. Remove the chicken from the casserole dish while you finish the sauce. Place the casserole dish back onto the stove-top over a medium high heat and add the cream and frozen peas if you are using. Bring to the boil and allow to cook for around 5 minutes or until the sauce has thickened slightly and the peas are cooked.

7. Serve the chicken with mash potato and top with the sauce. Alternatively, shred the chicken and return it to the sauce before serving with mashed potato or pasta.

Tip – I prefer to make my mash potatoes by steaming (using a stainless steel steamer over a medium saucepan of boiling water covered with a lid) them rather than boiling them, and then passing them through a ricer before adding to milk and butter (or margarine). I find this gives the the creamiest potatoes and is also quite quick.

Adapted from taste.com.au Chicken, leek and mushroom casserole.