Creamy chicken bake
30/6/2010
A deliciously, creamy chicken dish which can be baked in the oven for minimum fuss, and maximum taste.
Ingredients
| 1 tbsp | Olive oil |
| 600 g | Chicken thighs, skinless, boneless, cut in large chunks |
| 2 | Leeks, large, sliced |
| 250 g | Button mushrooms, halved |
| 250 g | Ham, thick-cut, roughly chopped |
| 50 g | Butter |
| 2 tbsp | Flour |
| ¾ cup | White wine, dry |
| ¾ cup | Chicken stock |
| ½ cup | Cream |
| ¼ cup | Tarragon, chopped |
| 2 tsp | Dijon mustard |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | Breadcrumbs, white |
| 1 tbsp | Parsley, finely chopped |
Directions
- Heat oven to 190 degC. Heat oil in a frypan and fry chicken for 10 mins until golden. Transfer to ovenproof dish. Add the ham, leeks and mushrooms to pan. Sauté, then add to dish.
- Melt butter in a pan, add flour and stir for 1 min over medium heat. Pour in wine and cook, stirring until thick, then gradually add stock, stirring until smooth. Cook for 1 min then stir in cream, tarragon and mustard. Season to taste, then pour over the chicken.
- Mix breadcrumbs, parsley and oil, and scatter on top of chicken mixture. Bake for 25 to 30 mins until bubbling and golden.
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