Chicken and leek casserole
Chicken and leek casserole combines tender chicken thighs, savory leeks, and crispy bacon in a rich gravy. This baked dish is served over couscous for a comforting meal.
Cook time 65 min
Prep time 20 min
Ingredients:
1/4 cup all-purpose white wheat flour8 chicken thighs
1 tbsp butter
1 tbsp olive oil
1 leek
4 bacon strips
2 garlic cloves
3 cups chicken gravy
1/2 cup white wine
1/2 cup mushrooms
1/2 cup green beans
1 cup couscous
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.
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.
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.
Chicken and leek casserole FAQ:
The Chicken and Leek Casserole should be baked for about 35-40 minutes or until the chicken is fully cooked through. The internal temperature should reach 165°F (75°C).
Store leftover Chicken and Leek Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven before serving.
Yes, you can substitute chicken thighs with chicken breasts or drumsticks. However, adjust the cooking time accordingly, as breasts may cook faster and will require careful monitoring.
If you prefer not to use white wine, you can substitute it with chicken broth or apple cider vinegar diluted with water. This will provide a similar depth of flavor.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can check this with a meat thermometer inserted into the thickest part of the thigh.
Cooking 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.
Nutrition Facts
4 ServingsCalories 820kcal
Protein 50g
Carbohydrates 40g
Fiber 3.10g
Sugar 4.10g
Fat 55g
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