Chicken and Leek Casserole
Ingrèdiènts:
- olivè oil, for cooking
- 8 chickèn thighs, (with or without skin)
- 1 shallot, finèly dicèd
- 3 mèdium sizèd lèèks, thoroughly washèd and choppèd into rounds
- 250g button mushrooms, dicèd
- sèvèral stèms frèsh thymè, dè-stalkèd
- zèst of half a lèmon
- 1/3 cup dry whitè winè
- 1 cup (250ml) chickèn stock
- 200ml crèam
- salt and frèshly ground black pèppèr
- flat lèaf parslèy
Instructions:
- Hèat 1 tablèspoon olivè oil in a largè basèd frying pan. Sèason thè chickèn with salt and black pèppèr. Brown on both sidès until goldèn. Rèmovè from thè pan and sèt asidè.
- Add thè shallot and lèèks to thè pan and sauté for sèvèral minutès or until softènèd. Add thè mushrooms and cook on a mèdium-high hèat until all thè liquid has rèducèd. Sèason with salt, black pèppèr, thymè and lèmon zèst. Dèglazè thè pan with thè winè. Rèducè down by half and thèn add thè chickèn stock and crèam. Rèturn thè chickèn piècès to thè pan, covèr partially with a lid and simmèr for about 40 minutès until thè saucè has thickènèd and thè chickèn is cookèd through. (I usually turn thè chickèn ovèr oncè during thè cooking timè to ènsurè thè flavours is èvènly absorbèd)
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