Chicken Casserole with Leeks and Mushrooms

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Nothing fancy, nothing complicated, just good fresh ingredients cooked simply to develop their flavours and allow all the components to shine. The result: a warm and comforting casserole, where the long slow cooking and caramelisation of the chicken and vegetables, add richness and depth. Loaded with vegetables, you can eat this superbly comforting casserole as is, but it is also wonderful with potatoes, (mash, roast or jacket) as well as cooked rice or even lentils. Steamed green vegetables or a salad can also be served alongside, but are not really necessary.

Does this casserole freeze well?

This casserole freezes well, and depending on your appetite, feeds around 4 people. I like to double the quantities and freeze it in portions to bring out at a later date. I also make it and freeze to give to my mum and in-laws. They really love it!

How to make Chicken Casserole with Leeks and Mushrooms

Collect all your ingredients together:

• olive oil
• skinless, boneless chicken breast or thigh meat
• onion, peeled and chopped
• celery, trimmed and thinly sliced
• mushrooms, quartered
• fresh thyme or dried thyme leaves
• cloves of garlic, peeled and finely chopped or crushed
• carrots, peeled, if necessary, sliced on an angle
• plain/all-purpose flour
• chicken stock – homemade, or use a stock cube
• medium leeks, trimmed, washed well and sliced
• fine salt, or to taste
• freshly ground black pepper
• lemon
• double/heavy cream, to taste
• fresh parsley, chopped, to garnish

How to make this wonderfully comforting casserole:

1. Chop the chicken – size to suit your taste. Heat 1 tablespoon olive oil in a cast iron casserole over a moderately hot temperature and brown the chicken, in batches. Add more oil as necessary and remove the chicken from the pan as and when they are browned on both sides. After you have cooked the chicken, there will hopefully be lots of sticky bits on the base of the pan which will lift off when you add the vegetables. These sticky bits add lots of flavour.
2. Pour extra oil into the pan, if necessary, and add the chopped onion and celery. Cook for 5 minutes over a moderate heat, until softened and slightly caramelised. Stir from time to time.
3. Add the mushrooms and thyme and cook for a further 5 minutes, stirring from time to time.
4. Add garlic and carrots and cook for another minute, or until the garlic is aromatic.
5. Stir in the flour, salt and pepper thoroughly and pour in the stock. Bring to a gentle simmer, stirring.
6. Return the chicken to the pan and add the leeks. Remove the pips from the lemon and squeeze over the juice. Tuck the lemon shell into the casserole. Cook, covered, in a preheated oven for 40 minutes, or cook gently on the hob, lid on, for 40 minutes.
7. Remove the lemon shell and any whole sprigs of thyme and stir in the fresh cream. Serve sprinkled with chopped parsley.
8. Delicious with potatoes, (mash, roast or jacket) cooked rice or even lentils.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.