Name: French chicken casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 chicken breast fillets or thighs; 3 bacon rashers, chopped; 2 butter; 5 leeks baby, chopped; 1 garlic cloves, chopped; 2x mushrooms; 1 tsp dried tarragon; 1/4 cup stock chickn or white wine; 4 cream or mascarpone cheese or yoghurt; salt; freshly ground black pepper

Recipe Disclaimer

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Ingredients (11)

4	chicken breast fillets — or thighs
3	bacon — rashers, chopped
2	butter
5	leeks — baby, chopped
1	garlic — cloves, chopped
2x	mushrooms
1 tsp	dried tarragon
1/4 cup	stock — chickn or white wine
4	cream — or mascarpone cheese or yoghurt
	salt
	freshly ground black pepper

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Method:

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.

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