Chicken, Leek and Bacon Casserole

Jul 24, 2017 | 0 comments

Chicken, Leek and Bacon Casserole


    •  1 tbsp Oil
    • 25g Butter
    • 1.5 kg  The Shed Chicken Thighs
    • 250g Dargle Streaky Bacon
    • 1 bunch Leeks
    • 500ml Chicken Stock
    • 250 ml Firle Farm Cream
    • 15 ml Mixed Herbs
    • Salt + PepperMethod:

      Preheat the oven to 180°c

      Heat the oil and the butter together over a medium heat, add the chicken and cook until golden, then remove from pot and set aside.

      Add the bacon cook for 4-5 minutes, add the leeks and continue to cook for another 5 minutes.

      Place the chicken back into the pot, pour in 250mls of the stock, cover and cook in the over for 1 hour

      Remove from the oven and add the balance of the stock and the cream. Bring to the boil on the stove top.

      Cook for a futher 4-5 minutes until the sauce is thickened.

      Stir in the fresh herbs and season.


      Serve with your choice of mashed potatoes, rice and steamed veg.



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