Chicken & Leek Casserole

Chicken & Leek Casserole
Today I’d like to share a simple recipe for Chicken & Leek Casserole that is sure to warm you & your family up on those cold winters nights & this recipe is a real winner
In addition did you know ??? that leeks originated in Central Asia & has been used in cooking since ancient times & leeks are full of vitamins & high in fibre & are a great alternative to onions.
This recipe serves 4
1/4 cup plain flour
8 chicken thigh fillets trimmed & halved crossways
1 tablespoon butter
1 tablespoon olive oil
1 leek trimmed halved washed & sliced
4 rashers of bacon rind removed chopped
2 garlic cloves crushed
3 cups of chicken stock
1/2 cup white wine(I prefer a dry white)
100g button mushrooms sliced
100g green beans trimmed & sliced
1 cup couscous
1 pre heat oven to 180c,place flour in a large zip lock bag season with salt and pepper add chicken & shake to coat chicken evenly & remove chicken & shake off excess flour
2 heat butter & olive oil in a heavy based frying pan over medium heat,add chicken in batches for 3 to 4 mins each side or until golden brown & remove to a plate
3 add leeks bacon & garlic to the pan & cook stirring occasionally for 3 to 4 mins or until leek is tender,add 2 cups of stock the wine & mushrooms & bring to the boil remove from heat & tranfer mixture to a casserole dish,add chichen cover & cook in oven for 35 mins,remove from oven & add the green beans then cover & cook for a further 10 mins or until chicken is cooked through.
4 pour remaining 1 cup of stock into a sauce pan over medium heat & bring to the boil,place couscous in a heat proof bowl & pour the stock over the couscous & stir to combine cover & stand for 4 to 5 mins or until the stock is absorbed,stir gently w/ a fork to separate the grains.
5 spoon couscous into serving bowls & ladle the Chicken casserole over the couscous & serve.
A great casserole easy to prepare easy to cook & a great meal for all the family to enjoy on those cold winter nights.
Give it go ?
Chef Steve