Chicken, Leek and Dijon Casserole recipe
This Chicken, Leek and Dijon Casserole is a super easy midweek meal which will tickle your tastebuds! I love the combination of soft leeks, creamy butter beans and sharp mustard with the crisp saltiness of fried chicken thighs. What’s not to love?!
Start by frying the chicken in a frying pan until browned all over. Remove the chicken and add the leeks. Fry until soft. Add mustard and chicken stock and bring to a simmer. Add the can of butter beans and place the chicken thighs skin-side up on top. Cover and simmer for 25-30 minutes. Sprinkle with parsley before serving.
To make Chicken, Leek and Dijon Casserole, you will need the following ingredients:
Steps to make Chicken, Leek and Dijon Casserole
- 1
Heat oil
2
Heat some olive oil in a deep frying pan.
- 2
Brown chicken
5
Cook the chicken in the oil until browned all over. Remove from the pan and set aside.
- 3
Sauté leeks
5
Add the leeks to the same pan and fry until soft and tender.
- 4
Add mustard and stock
2
Stir in the 2 teaspoons of Dijon mustard and 250 milliliters of stock and bring to a simmer.
- 5
Add butter beans
1
Add the can of butter beans and stir well.
- 6
Cook chicken
25
Place the chicken thighs on top of the leeks and beans skin-side up. Cover the pan and simmer for 25-30 minutes.
- 7
Serve
Serve garnished with freshly chopped parsley.
Recipe Reviews
Comfort food recipe for family dinner! Thanks!
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