Chicken & Leek Casserole
Servings: 6 serves
Ingredients
- 1.2 kg bone-in chicken thighs
- 3 large leeks, white and pale green only, sliced
- 1 brown onion, diced
- 3 cloves garlic, minced
- 200 mL dry white wine
- 300 mL chicken stock
- 200 mL thickened cream
- 2 tbsp fresh tarragon, chopped
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 sheet store-bought puff pastry
- 1 egg, beaten
- Salt and pepper
Instructions
- Preheat oven to 180°C fan-forced. Salt and pepper the chicken thighs.
- Heat oil in a large casserole or oven-safe pan. Brown the chicken on both sides, 4 minutes per side. Set aside.
- In the same pan, cook leeks and onion 15 minutes until soft and slightly golden. Add garlic, stir 30 seconds.
- Sprinkle in flour. Stir 1 minute. Add wine, scraping the bottom. Reduce by half, 3 minutes.
- Add stock, cream and tarragon. Return chicken thighs to the pan, nestled into the sauce.
- Roll the pastry sheet to fit the top of the dish. Lay it over. Brush with beaten egg. Cut 4 small slits in the top to vent steam.
- Bake 35-40 minutes until pastry is deep golden and the sauce is bubbling at the edges.
- Rest 5 minutes before serving.