Country Range Creamy Chicken, Leek and Mushroom Casserole

08:09 (GMT+2) Fri, 07 Dec 2018

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4 x chicken breast bone in

2 tbls olive oil

Salt and pepper

1 knob butter

½ onion sliced

2 tbls garlic, crushed

250 ml cream

½ cup chicken stock

100 g broccoli, prepared

100 g baby marrow, cut into 1 cm thick slices

1 x leek cut into 1 cm thick slices

½ red pepper, cubed

100 g mushrooms, sliced thick


Cut chicken 1 cm deep incisions

Make chicken stock – 1 heaped tsp stock powder, 125 ml water

Season chicken with salt and pepper and brown in a heavy-based sauce pan on medium heat.

Turn and ensure even browning

Remove chicken from the pan

Add sliced onions with knob of butter (extra olive oil if necessary)

Sauté onions and butter together

Once translucent, add cream and stock

Add garlic, salt and pepper and reduce by half

Add chicken, bring to a boil with lid on for 5 min

Add vegetables, cover and simmer for 10 min

Remove lid and reduce sauce

Add red pepper 5 min before end of cooking


Fresh Italian parsley sprigs


Rice for serving

Optional side salad