Chicken and leek casserole
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|1 tbsp||Fresh thyme|
|1 tbsp||Wholegrain mustard|
|2 cups||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
- Preheat oven to 180 degC. Chop each chicken thigh into quarters and roughly chop the bacon.
- Melt butter in a frying pan and add finely chopped onion, leeks, thyme and mustard. Gently cook until onion and leeks are tender. Add flour and stir well and then gradually add hot stock until sauce thickens. Season with salt and pepper to taste.
- Place chicken and bacon in a casserole dish and pour over leek sauce. Cover and cook for 1 hour.