Click to find out more

Chicken and Leek Casserole

Dads Online VideoA great meal to cook for you and the kids.  I always get asked for seconds,  so I hope you experience the same.


  • 1/4 cup of plain flour
  • 8 chicken thighs, trimmed
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 Leek, washed and halved
  • 4 rashes of bacon chopped
  • 2 garlic cloves, crushed and chopped
  • 2 cups of chicken stock
  • 1/2 cup of white wine
  • 100g of green beans, trimmed and halved
  • 100g of mushrooms

Preheat oven to 180C. Place flour in a large plastic bag (freezer type), add some salt and pepper to season.  Add chicken and shake to coat with flour. Remove the chicken from bag and shake off any excess flour back into bag.  Continue until all chicken is coated.

Heat butter and oil in a fry pan over a medium heat. Cook chicken in batches for 3-4 minutes or until golden brown.
Remove and keep on a plate.

Add leek, garlic and bacon to the pan and cook until Leek is tender – stirring occasionally.

Transfer to a oven proof casserole dish and add chicken and 2 cups of chicken stock – cover and bring to the boil and then remove from heat.

Place into oven for 35 minutes on 180C.

Remove from oven, add mushrooms, beans and 1/5 cup pf white wine – cook for a further 15 minutes.

Prepare your rice and plate up.

Once cooled, this dish can be kept in the fridge, then separate your meal servings, heat up and eaten over the next 2- 3 days.