Chicken and leek casserole

Chicken and leek casserole

Assuming that I’m not alone in my attempt at balancing a manic end of year schedule, I’d like to offer temporary respite by way of this Chicken and leek casserole. With a creamy white wine and mushroom sauce, this Mid-week supper is simple to make and a true crowd-pleaser. In our family, pan-mopping is an indication of good food. A crusty loaf would come in very handy here. It’s a homely dish that comforts and restores calm.

Chicken and leek casserole_4

What I really love about this creamy chicken and leek casserole is the simplicity of ingredients. Nothing wild or exotic on the list that requires a food garmin to track down. Just a couple of the usual suspects that can easily find their way into your shopping trolley – Chicken thighs, leeks, mushrooms, a bottle of white, cream and parsley. Friends forever! Another easy stove-top chicken supper that’s a complete doddle to make but with bags of flavour is this Sun-dried tomato chicken.

A quick word about the chicken. I use skin-on, bone-in chicken thighs. Brown meat is so much more flavoursome than white, but feel free to use whichever you prefer. Remember though, reduce the cooking time by at least 10-15 minutes if using the fillets. Leeks and shallots impart a subtle sweetness to the sauce and are pair well with mushrooms and chicken. For a herby freshness, finish with heaps of flat leaf parsley. I like to serve this casserole with steamed green beans, tender-stem broccoli and some wild rice. Roast butternut and sweet potatoes are also a favourite. Hearty and so comforting.

Chicken and leek casserole_3

Chicken and leek casserole_1

 

Chicken and leek casserole

Serves: 4

  • olive oil, for cooking
  • 8 chicken thighs, (with or without skin)
  • 1 shallot, finely diced
  • 3 medium sized leeks, thoroughly washed and chopped into rounds
  • 250g button mushrooms, sliced
  • several stems fresh thyme, de-stalked
  • zest of half a lemon
  • 80ml (1/)3 cup dry white wine
  • 1 cup (250ml) chicken stock
  • 250ml cream
  • salt and freshly ground black pepper
  • flat leaf parsley
  1. Heat 1 tablespoon olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.
  2. Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed)
  3. If you’re going to be eating the skin, I’d suggest you place the dish under the grill for several minutes to crisp up the skin. Scatter with plenty of flat leaf parsley and serve immediately.
Here are several more family favourite chicken recipes to bring to the table:

 

 

 

42 Comments. Leave new

  • Moyahabo Pitikoe
    4 November 2015 8:26 am

    Perfect for this weather.

  • Very comforting, completely delicious and so quick Habi!

  • I’m going to try this! Sounds delicious, and easy too 🙂

  • Sort of a scandal how simple and delicious this one is Gill!

  • Super yummy, thanks for sharing !

  • Thanks for stopping by! Hope it’ll be become a regular at the dinner table.

  • How many cups of chopped leek should I end up with? The leeks locally are almost the size of my forearm! Thx.

  • Dianne Bibby
    10 May 2016 5:24 am

    Hi Ilaine. Yip, that would be mighty big! I used the smaller, French-style leeks, so about a cup to a cup and half would be perfect. This casserole is hands-down one of our supper favourites. Enjoy! Thanks for stoping by.

  • This sounds so tasty, i can’t wait to try it tomorrow!

  • It definitely is Victoria. Pure creamy comfort that’ll have them mopping up the pan. Have a delicious weekend!

  • Wondering if you use whipping cream or sour cream? Thanks:)

  • Hi Rachel. I prefer to use whipping cream, although creme fraiche would would also work. Enjoy!

  • George Tombarello
    19 February 2017 5:57 pm

    When you say put it on the grill, are you talking on briolette on the oven?

  • Hello George. I place the casserole under the grill in the oven, as we call it here in South Africa. I think it may be referred to as the broiler in the US? This step is optional and only if you prefer a crispy skin on the chicken.

  • Nancy Stewart
    5 February 2018 1:13 pm

    can i make this ahead of time

  • Sure Nancy. It reheats well but is not suitable for freezing because of the cream.

  • This chicken dish is so yummy , it is now on our weekly menu.

  • Dianne Bibby
    16 July 2018 10:39 am

    Glad to hear that. It’s one of those easy to make dishes that the whole family just loves.

  • Hello! We made this for dinner tonight and it was wonderful! Served it with crusty French bread and a salad. I substituted 1% milk for the cream and it was perfect!

  • This chicken recipe never fails to impress. I think the French bread is perfect for mopping up the all the creamy sauce. Thanks for popping in to let us know your clever tweak of the recipe Brooke.

  • Emma Williams
    23 October 2018 5:43 am

    Does it work well without the wine? 🙂

  • Sure Emma. Instead of the wine, just add a little more weak chicken stock or water.

  • Very quick and easy to prep. It was really delicious, however I won’t use any parsley next time as I found it too strong tasting.

  • Glad you enjoyed the casserole. The herbs are always optional and fortunately, as it’s a last addition, is easily left out. Thanks for stopping in.

  • My cream curdled, I think because of the acid in the lemon zest. Does this happen to you?

  • Hi there. The zest won’t cause it to curdle. When testing the recipe, I tried it with a low fat cream and then it curdled slightly. Using a cream with insufficient fat content will cause the problem. Hope that helps.

  • Anita Johnson
    16 October 2019 4:27 pm

    Made this today but left out the wine and used the juice of half a lemon instead and it’s delicious!

  • Hi sounds great does this keep well in fridge for a next day supper? Many thanks

  • Hi Shannon. It will be perfect. The skin will no longer be crispy, but the flavour, like a good curry, will be excellent the day after. All the best. Di

  • So glad to hear, Anita. Food, especially casseroles, are so adaptable. A bit of tweaking here and there is never a bad idea. Thank you for popping in to let me know.

  • Loved this dish had to forgo the parsley but was extremely tasty

  • Thanks Lindsay. Even without the parsley, it’s still delicious. So glad you liked it!

  • Is there a non dairy substitute I could use instead of the cream?

  • Dianne Bibby
    23 April 2020 7:18 am

    Hi Judy. Coconut milk or silken tofu are good non-dairy alternatives. If you’re using tofu, just whisk it of blitz in a processor until smooth and creamy. Both will work but will change the flavour somewhat. Hope that helps.

  • This recipe is womderful! I used grainy mustard instead pf lemon zest. Yummy!

  • Grainy mustard works so well with a cream sauce. Sounds delicious Gretchen.

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