Chicken Breast and Leek Casserole Recipe

Casseroles are one of my favourite meals for cooking – they are really easy, provide a hearty meal and most importantly, are really healthy. Leeks are fantastic ingredients because they provide a lot of maganese, iron and vitamin C.

Serves 4, ready within an hour.

Ingredients

4 chicken breasts, 4 bacon rashers, a leek, 1/4 a cup plain flour, 1 tablespoon butter, 1 tablespoon of olive oil, 2 garlic cloves, 2 cups of chicken stock, 1/2 a cup white wine, 100g of button mushrooms, 100g of green beans, and a pinch of salt and pepper.

Method

1. Preheat the oven to 180C.

2. Cut each chicken breast in half and put in a bowl. Add the flour, oil, salt and pepper and mix with your hands, coating the chicken well.

3. Put the butter in a saucepan and put over a medium heat. Once the butter has melted put the chicken in the pan after removing any excess flour. Cook the chicken through well – it should take around 4-5 minutes on each side and will become a lovely brown. Once you’re happy it’s been cooked thoroughly remove the chicken from the pan and set aside.

4. Prepare the leek by thoroughly washing it, then slicing. Add the leek to the pan. Remove the fat from the bacon rashers and slice into thin chunks and also add this to the pan. Stir a little before crushing in the garlic. Continue to stir with a wooden spoon until the leek becomes tender.

5. Wash the mushrooms well and then cut them in half. Add to the pan along with the wine and chicken stock, and then bring the whole thing to the boil.

6. After it’s boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.

7. Wash and cut the green beans in half.

8. After 35 minutes remove the casserole from the oven to add the beans, and then put back in the over for another 10 minutes.

9. Serve immediately with a wedge of crusty bread.

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