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:
Heat some olive oil in a deep frying pan.
Cook the chicken in the oil until browned all over. Remove from the pan and set aside.
Add the leeks to the same pan and fry until soft and tender.
Stir in the 2 teaspoons of Dijon mustard and 250 milliliters of stock and bring to a simmer.
Add the can of butter beans and stir well.
Place the chicken thighs on top of the leeks and beans skin-side up. Cover the pan and simmer for 25-30 minutes.
Serve garnished with freshly chopped parsley.
Make this Chicken, Leek and Dijon Casserole next time you’re in the mood for a quick but delicious midweek meal! Try it out soon and come back to leave a comment to let me know what you think!
Comfort food recipe for family dinner! Thanks!
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