Chicken Leek and Mushroom Casserole

Ingredients (serves 4)

• 8 (about 2.2kg) chicken thigh pieces
• 1 tbs olive oil
• 250g rindless bacon rashers, coarsely chopped
• 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
• 400g button mushrooms, halved
• 2 garlic cloves, crushed
• 2 tbs plain flour
• 250ml (1 cup) salt-reduced chicken stock
• 250ml (1 cup) white wine
• 6 sprigs fresh thyme
• 125ml (1/2 cup) thickened cream
• Mashed potato, to serve

Method

1. Preheat oven to 180°C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.
2. Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.
3. Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.
4. Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.
5. Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.

Notes

• 
  Freezing tip: Cool the casserole at the end of step 3. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw in the fridge overnight. Preheat oven to 180°C. Reheat. Continue from step 4.

Ingredients (serves 4)

• 100g thinly sliced prosciutto (about 7 slices), cut crossways into thin strips
• 50g (2 1/2 tbs) butter
• 2 leeks, pale section only, sliced
• 2 garlic cloves, finely chopped
• 1/2 tsp dried thyme
• 2 dried bay leaves
• 1.5kg chicken pieces (like thigh cutlets and drumsticks)
• 2 tbs plain flour
• 375ml (1 1/2 cups) dry white wine
• 375ml (1 1/2 cups) chicken stock
• 300g button mushrooms, stems trimmed
• 2 tbs thin cream
• Salt & freshly ground black pepper
• Cooked long-grain rice, to serve

Method

1. Preheat oven to 160°C. Cook prosciutto in a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid over medium-low heat for 2 minutes or until it begins to brown. Transfer to a plate and set aside.
2. Melt half the butter in the pan over low heat. Add the leeks, garlic, thyme and bay leaves and cook, uncovered, stirring occasionally, for 10 minutes or until the leeks are tender. Transfer to a plate and set aside.
3. Place chicken pieces in a large bowl, sprinkle with flour and toss to coat. Melt half the remaining butter in the pan over medium-high heat. Add half the chicken pieces and cook for 2 minutes each side or until golden. Transfer to a plate and set aside. Repeat with the remaining butter and chicken.
4. Add the wine to the pan and bring to the boil over medium-high heat. Cook, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it, for 1 minute (this is called deglazing and will add colour and flavour to the casserole). Return the prosciutto, leek mixture and chicken pieces to the pan. Add the stock and mushrooms, and stir gently to distribute the ingredients evenly.
5. Cover and cook in preheated oven for 1 hour or until the chicken is very tender. Remove the pan from the oven and use a large metal spoon to skim any excess fat from the surface. Stir in the cream and season with salt and pepper. Serve with the rice.