French chicken casserole

Recipe from: June 2012

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 2
    olive oil
  • 4
    chicken breasts or thighs
  • 3
    rashers bacon, chopped
  • 2
  • 5
    baby leeks, chopped (or 1 medium onion)
  • 1
    clove garlic, chopped
  • 2x
    250g punnets of mushrooms, I mix brown and button
  • 1
    dried tarragon
  • 1/4
    chicken stock or white wine
  • 4
    cream, mascarpone or fat free yoghurt
  • Salt
  • Pepper


In a large pan, heat the olive oil and brown the chicken on both sides, as well as the bacon - about 5 minutes. Remove from the pan and set aside.

Add the butter to the pan and fry the leeks for about 2 minutes, before adding in the garlic and mushrooms, along with an extra drizzle of olive oil if necessary. Fry together for another 3 minutes until the mushrooms have softened.

Add in the tarragon, chicken stock/wine and cream along with a good pinch of salt and freshly ground pepper. Bring to the simmer and add the chicken back in, stir gently and simmer for a further 10 minutes. Check for seasoning and serve.

Chef's note:
* Serve this with mashed sweet potato, and sometimes add in a handful of frozen peas to the chicken just before serving to add some extra colour.
* You can also add in a couple of rashers of chopped bacon and fry along with the chicken if you like.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

To see a detailed picture gallery, click here.



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