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.
Cook time 80 min
Prep time 30 min
Ingredients:
8 chicken thighs1 tbsp olive oil
10 bacon strips
2 leeks
2 cups mushrooms
2 garlic cloves
2 tbsp all-purpose white wheat flour
1 cup chicken gravy
1 cup white wine
1 tbsp fresh thyme
1/2 cup heavy whipping cream
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.
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 per serving
4 ServingsCalories 1030kcal
Protein 60g
Carbohydrates 30g
Fiber 3.61g
Sugar 7g
Fat 70g
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