Chicken and leek casserole
Delight in the comforting flavors of this Chicken and Leek Casserole. Tender chicken thighs, savory bacon, and fresh vegetables simmer in a rich gravy with a touch of white wine, all served over fluffy couscous for a hearty and delicious meal. Perfect for cozy family dinners!
- 26 Jan 2025
- Cook time 65 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Chicken and leek casserole is a hearty and flavorful dish that's perfect for a satisfying dinner. This recipe combines tender chicken thighs, savory leeks, crispy bacon, and a blend of other delicious ingredients to make a comforting meal that everyone will love.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Pat dry the chicken thighs with paper towels.
- Place the flour on a plate and season with salt and pepper.
- Dredge the chicken thighs in the flour, making sure they're evenly coated on all sides. Shake off any excess flour.
- In a large ovenproof casserole dish or skillet, melt the butter with the olive oil over medium-high heat.
- Add the chicken thighs and cook until golden brown on all sides, about 5-7 minutes per side. Remove the browned chicken and set aside.
- Reduce the heat to medium. Add the chopped bacon to the casserole dish and cook until crispy.
- Stir in the sliced leek and cook until softened, about 3 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the dish.
- Add the chicken gravy and bring the mixture to a simmer.
- Stir in the sliced mushrooms and green beans, making sure everything is well combined.
- Return the browned chicken thighs to the casserole dish, nestling them into the sauce and vegetables.
- Cover the dish with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for about 35-40 minutes, until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C).
- While the casserole is baking, prepare the couscous according to the package instructions.
- Once the chicken and leek casserole is done baking, remove it from the oven and let it cool slightly.
- Serve the casserole hot over a bed of prepared couscous.
Tips:
- Make sure to clean the leek thoroughly to remove any dirt trapped between the layers.
- Brown the chicken thighs well to add extra flavor to the dish.
- Feel free to substitute the white wine with chicken broth if you prefer an alcohol-free version.
- Add the vegetables towards the end of the cooking process to keep them vibrant and slightly crunchy.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
There you have it – a delicious chicken and leek casserole that is sure to become a family favorite. Serve it with couscous for a complete meal that's comforting and satisfying.
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 820kcal | 41% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.10g | 8% |
| Sugar 4.10g | 4% |
| Fat | |
| Fat 55g | 62% |
| Saturated 16g | 51% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 140mg | 25% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.62mg | 48% |
| Vitamin B3 15mg | 91% |
| Vitamin B6 1.10mg | 65% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 1.52ug | 64% |
| Vitamin C 10mg | 11% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.39mg | 44% |
| Iron, Fe 3.46mg | 31% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 530mg | 42% |
| Potassium, K 920mg | 27% |
| Selenium, Se 72ug | 136% |
| Sodium, Na 1180mg | 79% |
| Zinc, Zn 4.03mg | 37% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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