Chicken and leek casserole bake

Chicken and leek casserole bakeCasseroles and bakes are great at this time of the year – not only are they’re hearty, warming and delicious, they can be easy to make and quick enough to have as a mid-week meal, too.

My baked chicken and leek casserole is made with a cream and white wine sauce base. It’s topped with Parmesan and baked to give a beautiful brown colour and crispy texture, to both the skin of the chicken and the surface of the casserole.

A pinch of grated nutmeg adds a slightly warming, almost festive feel to the dish.

This chicken and leek casserole bake is delicious served with buttered green vegetables.

Shared on: Tickle My Tastebuds Tuesdays


Print Recipe
Chicken and leek casserole bake
Chicken and leek casserole bake
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hours
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hours
Servings
people
Ingredients
Chicken and leek casserole bake
Instructions
  1. heat your oven to 200C (400F Gas 6)
  2. heat the olive oil in a large saucepan or frying pan. Season the chicken thighs with salt and pepper, brown them off and set aside
  3. add the onion, celery, garlic and leeks to the pan and cook for a few minutes until the begin to soften
  4. add the mushrooms and cook until the liquid is reduced by about half
  5. add the fresh thyme and season with salt and pepper
  6. add the wine and deglaze the pan. Cook until reduced by half
  7. add the cream, chicken stock and grated nutmeg, bring to a low boil and then simmer for about 5 minutes
  8. transfer the sauce and chicken thighs to a large casserole or lasagna dish and sprinkle the grated Parmesan over the top (tip: leave the tops of the chicken pieces above the rest of the sauce, so the skin will get nice and crispy in the oven)
    casserole ready for oven
  9. bake in the centre of your oven for around 40 - 45 minutes, until the chicken is cooked through and the top of the bake is browned
  10. garnish with chopped fresh parsley and serve with buttered green vegetables

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