French chicken casserole

Sarah Graham
4 servings Prep: 10 mins, Cooking: 20 mins
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An updated twist on the good old classic chicken casserole.

By Food24 June 28 2012
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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.

To see a detailed picture gallery, click here.



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