Chicken, leek and mushroom casserole
- Number of Servings: 2
Ingredients
2 tbsp olive oil1 chicken breast cut into bite sized pieces4 leeks (chopped)1 clove of garlic (crushed)1 stick of celery (chopped)1 cup of mushrooms, e.g. chestnut and shitake (chopped)2 tbsp butter1 tbsp plain flour1 cup chicken stockhalf a glass of white wine0.5 cup of 0% milka sprig of sagea sprig of thymea sprig of rosemary1 bay leaf0.5 tsp ground black pepper
Boil the potatoes.
Heat the oil in a heavy bottom pan and brown the chicken pieces in batches, removing with a slotted spoon to an oven-proof casserole dish.
Fry the leeks, garlic and celery for 4 or 5 minutes until the leeks soften. Remove with a slotted spoon and layer on top of the chicken pieces in the casserole dish.
Add half the butter and fry the mushrooms for a minute or two. Remove with a slotted spoon and add to the casserole dish.
Heat the remaining butter and fry the flour for 30 seconds. gradually stir in the stock, wine and milk to make a sauce. Deglazing the pan as you do so.
Wrap the herbs in a square of muslin and bury this in the centre of the casserole. Pour the sauce over the ingredients in the casserole.
Mash the potatoes, add milk, butter and a pinch of salt. Spread the mashed potato over the ingredients in the casserole dish - try to make a completely sealed lid.
Sprinkle with freshly ground black pepper and bake in the centre of a pre-heated oven at 190C for 30-40 minutes. To brown the potato more, move the dish up a rack and switch the oven to gratin mode for a few minutes at the end.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user SLERTE.
Heat the oil in a heavy bottom pan and brown the chicken pieces in batches, removing with a slotted spoon to an oven-proof casserole dish.
Fry the leeks, garlic and celery for 4 or 5 minutes until the leeks soften. Remove with a slotted spoon and layer on top of the chicken pieces in the casserole dish.
Add half the butter and fry the mushrooms for a minute or two. Remove with a slotted spoon and add to the casserole dish.
Heat the remaining butter and fry the flour for 30 seconds. gradually stir in the stock, wine and milk to make a sauce. Deglazing the pan as you do so.
Wrap the herbs in a square of muslin and bury this in the centre of the casserole. Pour the sauce over the ingredients in the casserole.
Mash the potatoes, add milk, butter and a pinch of salt. Spread the mashed potato over the ingredients in the casserole dish - try to make a completely sealed lid.
Sprinkle with freshly ground black pepper and bake in the centre of a pre-heated oven at 190C for 30-40 minutes. To brown the potato more, move the dish up a rack and switch the oven to gratin mode for a few minutes at the end.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user SLERTE.
Nutritional Info Amount Per Serving
- Calories: 695.8
- Total Fat: 29.8 g
- Cholesterol: 107.5 mg
- Sodium: 805.9 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 7.8 g
- Protein: 40.1 g
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