Chicken and Leek Casserole
Cuisine: American
Categories: Main Dishes, Casseroles & Chicken
Recipe Source: Dianne Bibby
Chicken and Leek Casserole is a comforting and hearty dish that combines tender chicken with the delicate sweetness of leeks, all enveloped in a creamy, flavorful sauce. The leeks add a mild onion-like flavor, which pairs perfectly with the richness of the chicken, while the creamy sauce binds everything together for a satisfying meal. Topped with a golden, crispy crust, this casserole is the perfect balance of creamy, savory, and slightly earthy. Whether served with a side of rice, mashed potatoes, or a simple green salad, it makes for a cozy, family-friendly dinner that’s sure to be enjoyed by all.
Difficulty: MEDIUM
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serving Size: 4 servings
Ingredients:
- olive oil, for cooking
- 8 chicken thighs, (with or without skin)
- 1 shallot, finely diced
- 3 medium sized leeks, thoroughly washed and chopped into rounds
- 250g button mushrooms, diced
- several stems fresh thyme, de-stalked
- zest of half a lemon
- 1/3 cup dry white wine
- 1 cup (250ml) chicken stock
- 200ml cream
- salt and freshly ground black pepper
- flat leaf parsley
Directions:
- Heat 1 tablespoon olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.
- Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest.
- Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed)