Chicken and leek casserole
“As we approach winter, it's the time for slower, richer and, as far as I'm concerned, tastier food.”
- 1.6 kg chicken, preferably free-range or organic
- Sea salt
- Freshly ground white pepper
- 2 medium brown onions, roughly chopped
- 1 leek, washed and roughly chopped
- 4 cloves garlic, thinly sliced
- 2 bay leaves
- 4 sprigs thyme
- 150g butter
- 150g flour
- 1.5 litres chicken stock
- Vegetable oil
- 50ml cream
This recipe is based on a classic French dish called a fricassee. The classic garnish is bacon, onions and mushrooms.
Method
Remove the breasts and legs from the chicken, cut breasts in half and separate the legs from the drumsticks.
Season the onion, leek, garlic, bay leaves and thyme and gently cook in the butter, in a large pan, until soft - about 15 minutes.
Add the flour and cook slowly for a further five minutes, until the flour has coloured slightly. Add the stock a little at a time, stirring regularly to create a smooth sauce.
Heat a little vegetable oil in a frypan and brown the chicken on both sides. Add the chicken and cream to the leek sauce and simmer for 25 minutes, or until the leg meat has cooked through. Serve with boiled potatoes or pilaf rice.
Serves 4
