Chicken, leek and mushroom casserole
Savor the comforting flavors of a Chicken, Leek, and Mushroom Casserole made with tender chicken thighs, crispy bacon, and hearty leeks. This creamy dish features a rich sauce crafted from white wine, chicken gravy, fresh thyme, and a touch of heavy whipping cream. Perfect for a cozy family dinner, this easy-to-follow recipe brings warmth and delight to your table.
- 10 Mar 2025
- Cook time 80 min
- Prep time 30 min
- 4 Servings
- 11 Ingredients
Chicken, leek, and mushroom casserole is a delightful comfort dish that combines tender chicken thighs, savory bacon, and a creamy sauce infused with thyme and garlic. Perfect for those cozy nights or special occasions, this recipe is sure to be a crowd-pleaser. Let's dive into a delicious journey of flavors and textures that will bring warmth and satisfaction to your table.
Ingredients:
Instructions:
Preheat your oven to 180°C (350°F).
- Clean the chicken thighs and pat them dry with a paper towel.
- Cut the bacon strips into small pieces.
- Slice the leeks and mushrooms.
- Mince the garlic cloves.
- Chop the fresh thyme.
- Heat the olive oil in a large ovenproof skillet or casserole dish over medium-high heat.
- Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook the other side for 3-4 minutes.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the bacon pieces and cook until crispy, about 5-7 minutes.
- Remove the bacon and set it aside with the chicken thighs.
- In the same skillet, add the leeks and mushrooms. Sauté for 5-7 minutes until they start to soften.
- Add the minced garlic and cook for an additional 2 minutes, stirring frequently.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes.
- Gradually pour in the chicken gravy and white wine, stirring continuously to avoid lumps.
- Add the chopped fresh thyme and bring the mixture to a simmer.
- Return the chicken thighs and bacon to the skillet. Mix everything together.
- Pour in the heavy whipping cream and stir to combine.
- Bring the mixture back to a simmer, then cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened.
- If you prefer a thicker sauce, remove the lid/foil for the last 10 minutes of baking.
- Remove the casserole from the oven and let it rest for a few minutes.
- Serve the chicken, leek, and mushroom casserole hot, with your choice of side dishes such as mashed potatoes, rice, or a fresh green salad.
Tips:
- Use bone-in, skin-on chicken thighs for maximum flavor and tenderness.
- Don't skip browning the chicken and bacon; it adds depth to the dish.
- Ensure the leeks are thoroughly cleaned as they can harbor dirt.
- For a thicker sauce, you can add an extra tablespoon of flour.
- If you prefer a non-alcoholic version, substitute the white wine with an additional cup of chicken gravy.
- Fresh thyme can be replaced with dried thyme; use 1 teaspoon instead.
- Allow the casserole to rest for a few minutes after cooking; this helps the flavors meld together.
You've now mastered the art of making a delicious chicken, leek, and mushroom casserole. With its rich, creamy sauce and the perfect blend of flavors, this dish will surely become a regular in your meal rotation. Serve it with a side of crusty bread or a fresh salad to complete your meal. Enjoy every savory bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 1030kcal | 51% |
| Protein | |
| Protein 60g | 41% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.61g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 70g | 84% |
| Saturated 24g | 80% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 250ug | 27% |
| Choline 190mg | 34% |
| Vitamin B1 0.67mg | 56% |
| Vitamin B2 1.06mg | 82% |
| Vitamin B3 20mg | 131% |
| Vitamin B6 1.40mg | 83% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 2.01ug | 84% |
| Vitamin C 14mg | 15% |
| Vitamin E 1.84mg | 12% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.76mg | 85% |
| Iron, Fe 4.45mg | 40% |
| Magnesium, Mg 100mg | 25% |
| Phosphorus, P 740mg | 60% |
| Potassium, K 1440mg | 42% |
| Selenium, Se 100ug | 175% |
| Sodium, Na 1440mg | 96% |
| Zinc, Zn 5mg | 50% |
| Water | |
| Water 440g | - |
| * 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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