Chicken & Leek Casserole
Flavoursome and morish one pot dish.
- Yield: Serves 6
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- Original Recipe: taste.com
- Proven
Ingredients
- 2 tbs plain flour
- 8 chicken thigh fillets, trimmed, halved crossways
- 1 tbsp butter
- 1 tbsp olive oil
- 1 leek, halved, washed, sliced
- 4 rashers bacon, chopped
- 2 tsp crushed garlic
- 2 tsp chopped ginger
- 2 tsp lemon grass
- 1l chicken stock
- ½ cup white wine
- 100g button mushrooms, sliced
- 100g green beans, trimmed, halved
- 1 cup risoni
Directions
- Preheat oven to 160°C
- Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender.
- Add chicken and cook till sealed.
- Add 2 wine and mushrooms.
- Add flour and coat for 2 minuets.
- Add stock and bring to the boil. Remove from heat. Cover and bake for 40 minutes.
- Remove cover and add risoni. Return to oven for 10 minutes.
- Add beans, cover and cook for a further 10 minutes.
- Serve
