Chicken, Leek & Mushroom Casserole
Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1 cup white wine
- 1/3 cup plain flour
- 20grams butter
- 3 dried bay leaves
- 3 leeks, white part only, sliced
- 1/2 cup fresh continental parsley
- 350grams button mashrooms
- 6 chicken thigh cutlets
- 1 cup chicken stock
- 1 pinch freshly ground black pepper (to serve)
- 2tablespoons olive oil
- 6 chicken drumsticks
Nutrition per serving
2330kJ / 558Cal
2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
53.7grams
Fat
28.7grams
Carbs
13.2grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Lightly coat chicken pieces with flour and place onto a large plate. Heat half the oil in a large deep heat-proof casserole dish over medium heat. Add 3-4 pieces of chicken and cook for 6-8 minutes or until golden on all sides. Transfer to a plate. Cook remaining pieces of chicken, adding more oil if required.
Step 2 of 4
Add butter to casserole. When melted, add mushrooms and cook for 8 minutes, or until golden. Add leeks and cook for 8 minutes, stirring often until soft but not coloured. Pour over wine and stock and bring to the boil.
Step 3 of 4
Return chicken pieces to casserole with bay leaves. Bring to the boil. Cover, place into oven and cook for 1 1/4 hours.
Step 4 of 4
Remove lid and cook for a further 30 minutes or until chicken is falling off the bones. Serve sprinkled with parsley and freshly ground black pepper.
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