11 October 2015
Liz Robb
Creamy Chicken, Leek and Mushroom Casserole
![Creamy Chicken, Leek and Mushroom Casserole Creamy Chicken, Leek and Mushroom Casserole](https://cdnexpatwomanfood.expatwoman.com/s3fs-public/685c52b1-6167-483c-b778-f2f381caec72.jpg)
Ingredients
Preparation
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1. Preheat the oven to 180 degrees, 160 degrees fan oven.
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2. Peel and finely chop the shallots. Remove the outer layer of the leeks, wash thoroughly and slice. Wipe and slice the mushrooms.
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3. Cut the chicken breasts into thick strips, about 5 pieces per chicken breast. Sift 4 tablespoons of the flour into a shallow dish and season well with salt and black pepper.
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4. Heat 2 tablespoons of olive oil in a large frying pan. Coat half of the chicken pieces by dipping them in the seasoned flour and fry for a few minutes on each side to brown them. Lift out onto a warm plate and repeat with the rest of the chicken, topping up the oil if necessary.
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5. In a clean pan, heat the sunflower oil gently and sauté the onion for 5 minutes until softened. Add the leek and cru shed garlic and cook for a further 5 minutes, stirring occasionally, then add the mushrooms and cook for another 3 - 4 minutes.
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6. To make the creamy sauce, cut the butter into small pieces and melt in a non-stick pan. Gradually stir in the remaining flour to make a thick paste and cook gently for a minute or two, then add the hot chicken stock a little at a time, stirring well to blend it in. Stir in a tablespoon of lemon juice, season with salt and pepper to taste, then finally stir in the cream.
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7. To assemble the dish, lay the chicken strips in the bottom of an ovenproof dish and cover with the cooked vegetables, lifted out of the pan with a slotted spoon. Pour the sauce evenly over the top, cover with foil and bake for 40-45 minutes in the preheated oven.
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8. Serve garnished with finely chopped parsley. I like it best served with plain boiled rice, or perhaps fresh green vegetables and baby new potatoes.
Notes:
- You can use chicken thighs or drumsticks instead; adjust the cooking times accordingly so that they are cooked right through.
- In season, asparagus tastes really good in this dish too; use it to replace the leeks.
- Add your favourite herbs instead of the parsley, thyme or sage perhaps.
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