M
Monday
FRENCH-STYLE CHICKEN AND LEEK CASSEROLE
- 15minutes
- 45minutes
- 4
INGREDIENTS
• 2 tbsp olive oil • 4 chicken thighs • 2 rashers back bacon (or 4 rashers streaky), finely chopped • 1 small onion, chopped • 200g baby mushrooms, stalks trimmed and wiped with dry kitchen paper • 1 large leek, cut into ¼ inch slices • 400g small salad potatoes, halved • 350ml chicken stock • salt and black pepper • fresh parsley, chopped, to serve
METHOD
1 Add 1 tbsp oil to a casserole dish (with a lid) and fry the chicken thighs until they have some colour. Remove from the dish and set aside.
In the same casserole dish, fry the bacon and onion until the bacon starts to colour and the onion is softened. Remove from the Add the remaining tbsp oil to the casserole dish if needed. Fry the mushrooms and leek, try not to move the leek around to avoid breaking the pieces up.
