Has anyone a recipe for Chicken and Leeks ?

INGREDIENTS (Nutrition)


4 whole skinless, boneless chicken breasts


2 leeks, chopped


1 (10.5 ounce) can condensed vegetable soup


235 ml white wine


8 g cornstarch


1 recipe pastry for a 9 inch single crust pie


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DIRECTIONS


In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.


Preheat oven to 350 degrees F (175 degrees C).


Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.


Has anyone a recipe for Chicken and Leeks ?
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Has anyone a recipe for Chicken and Leeks ?
Chicken, leek %26amp; mushroom casserole





Preparation Time





30 minutes


Cooking Time





80 minutes


Ingredients (serves 4)





* 8 (about 2.2kg) chicken thigh pieces


* 1 tbs olive oil


* 250g rindless bacon rashers, coarsely chopped


* 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices


* 400g button mushrooms, halved


* 2 garlic cloves, crushed


* 2 tbs plain flour


* 250ml (1 cup) salt-reduced chicken stock


* 250ml (1 cup) white wine


* 6 sprigs fresh thyme


* 125ml (1/2 cup) thickened cream


* Mashed potato, to serve





Method





1. Preheat oven to 180掳C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.


2. Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.


3. Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.


4. Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.


5. Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.





Notes %26amp; tips





* Freezing tip: Cool the casserole at the end of step 3. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw in the fridge overnight. Preheat oven to 180掳C. Reheat. Continue from step 4.