Mustard chicken casserole
Mustard chicken casserole
INGREDIENTS
1 bay leaf
3 sprigs fresh thyme
3 stalks fresh flat-leaf parsley
4 (520g) trimmed skinless chicken drumsticks (see Cook’s Note)
4 (800g) chicken thigh fillets,
trimmed, halved
2 tablespoons plain flour
2 tablespoons olive oil
2 medium (700g) leeks, white part only, halved lengthways, sliced
2 cloves garlic, crushed
½ cup (125ml) dry white wine
1 cup (250ml) salt-reduced chicken stock
8 (320g) baby new potatoes, halved
10 (120g) button mushrooms,
thickly sliced
1 tablespoon wholegrain mustard
¼ cup (60ml) cream
¾ cup (90g) frozen baby peas, thawed
2 tablespoons chopped fresh flat-leaf parsley
METHOD
Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying the bay leaf, thyme and parsley together with kitchen string; set aside. Toss the chicken in seasoned flour until well coated; shake away excess flour.
Heat 2 teaspoons of the oil over medium-high heat in a large casserole dish. Cook half the chicken until browned all over. Remove from dish. Repeat with
another 2 teaspoons of oil and the remaining chicken. Add the remaining oil to the same pan and cook the leeks over medium heat for 2 minutes or until softened slightly but not browned. Add the garlic and cook stirring for 1 minute until aromatic.
Add the wine and bring to the boil. Cook, stirring until reduced by about half.
Return the chicken with any juices to the dish; add the bouquet garni, stock, potatoes and mushrooms, and stir to combine. Bring to the boil. Cover and place in the oven for 1 hour or until chicken is very tender. Stir through the mustard, cream, peas and parsley. Cover and stand for 5 minutes. Remove bouquet garni. Serve casserole with steamed green vegetables, if desired.
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