This chicken and leek casserole is a great recipe to have on your weekly dinner planner. Especially during winter when we all love warm, comforting food and creamy bowls.
You totally can decide how you want to enjoy this dish. You can go low carb by serving it with cauliflower or veggie mash or have it with gluten-free rice. The only thing that you have to have, is something to slurp up all the wonderful sauce.
chicken pieces, skin on and bone in
1 onion, finely chopped
3 medium leeks, sliced
button mushrooms, roughly chopped
4 sprigs of thyme or 1 teaspoon thyme
1 lemon, zest
1 cup chicken stock
1 ½ cup rice
salt and freshly ground black pepper
flat leaf parsley
Prepare all your ingredients.
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Season the chicken with salt and pepper; cook, turning until all sides are golden. Remove from the pan and set aside.
Add the onion and leeks and sauté over medium heat for 10 minutes or until softened. Increase the heat, add the mushrooms and cook for 5 minutes or until liquid has reduced. Season with salt, black pepper, thyme and lemon zest. While the pan is still hot, pour in the wine and cook until reduced by half. Add the chicken stock and cream. Return the chicken to the pan, cover partially and simmer for 25-30 minutes or until the chicken is cooked through.
Meanwhile, bring a saucepan with 3 cups of water and 1 teaspoon of salt to the boil. Add the rice, give it a good stir and bring it back to the boil. Cover, reduce the heat to low and cook for 15 minutes. Remove from the heat and let it steam for another 10 minutes. Fluff with a fork.
For a crispier skin, place the dish under the grill for a few minutes. Scatter with parsley and serve with the rice.