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!
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.
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 per serving
4 ServingsCalories 820kcal
Protein 50g
Carbohydrates 40g
Fiber 3.10g
Sugar 4.10g
Fat 55g
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