Recipe

Chicken, leek and bacon casserole

Jun 30, 2010 2:00pm
  • 1 hr 45 mins cooking
  • Serves 4
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Ingredients

Chicken, leek and bacon casserole
  • 4 (800g) chicken thigh cutlets, skin on
  • 1/4 cup (35g) plain flour
  • 1 tablespoon olive oil
  • 2 stalks fresh rosemary
  • 3 clove garlic, unpeeled
  • 1/2 cup (125ml) dry white wine
  • 3/4 cup (180ml) chicken stock
  • 20 gram butter
  • 4 (260g) rindless bacon rashers, chopped coarsely
  • 2 small_piece (400g) leeks, sliced
  • 1 (100g) trimmed stick celery, sliced thinly
  • 2 sprigs fresh thyme
  • 2 tablespoon plain flour
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) water

Method

Chicken, leek and bacon casserole
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Toss chicken in flour, shake away excess flour.
  • 3
    Heat oil in large flameproof baking dish, cook chicken until browned all over. Add rosemary, garlic, wine and stock, bring to the boil. Cover dish, cook in oven about 40 minutes or until chicken is cooked through. Strain pan juices and reserve.
  • 4
    Squeeze the garlic from skins, mash until smooth.
  • 5
    Melt the butter in a large saucepan, cook bacon, leek, celery and thyme, stirring, until bacon is crisp and leek is soft.
  • 6
    Add flour, cook, stirring, 1 minute. Gradually stir in wine, bring to the boil. Add garlic, reserved pan juices and water, bring to the boil. Add carrots and chicken; simmer, uncovered, 20 minutes or until carrots are tender and sauce is thickened.
  • 7
    Serve casserole with mashed potato.

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