Creamy chicken, bacon and leek casserole
Chicken thighs, smoky bacon and sweet leeks in a silky cream sauce. A rich, spoonable casserole for slow, comforting dinners.
- Time1 hr 10
- LevelEasy
- Costabout £2.20 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Heat the oil and butter in a casserole and brown the chicken skin side down for 8 minutes. Remove.
8 min - 2
Fry the bacon in the same pan for 4 minutes, then add the leeks and cook for 6 minutes.
10 min - 3
Stir in the cornflour, then slowly pour in the stock, stirring. Add the cream, mustard and potatoes.
- 4
Return the chicken to the pan, skin up. Cover and bake for 40 minutes.
40 min - 5
Uncover for the last 10 minutes so the skin crisps. Check the chicken is cooked through with no pink inside. Season with pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.