Creamy Ricotta Chicken Casserole Recipe | New Idea

Ingredients

• 500 g chicken thigh fillets
• 2 Tbsp plain flour
• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 1 leek, trimmed, washed, diced
• 4 clove garlic, minced
• sea salt flakes and freshly ground white pepper, to season
• 1 ½ cups dry white wine
• 375 g smooth ricotta
• 2 cups sugar snap peas, trimmed
• 1 bunch parsley, leaves finely chopped
• 75 g Parmesan, finely grated
• cooked brown rice, to serve