Chicken, leek and mushroom casserole | Recipe Cart
Full of country-style French flavours, this creamy dish is casserole cooking at its best.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Paper towel
- Plate
- Tongs
- Saucepan
- Skewer
- Spoon
- Serving platter
Ingredients
- 8 (about 2.2kg) chicken thigh pieces
- 1 tbsp 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 tbsp 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
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