Lunch

Chicken, Leek and Mushroom Casserole is for Lunch.

Chicken, Leek and Mushroom Casserole takes 15 minutes to prepare.

Chicken, Leek and Mushroom Casserole takes 120 minutes to cook.

Chicken, Leek and Mushroom Casserole makes 6 servings.

The ingredients for Chicken, Leek and Mushroom Casserole are:

6 chicken drumsticks
6 chicken thigh cutlets
1/3 cup plain flour
2 tbs olive oil
20g butter
350g button mushrooms
3 leeks, white part only, sliced
1 cup white wine
1 cup Chicken stock
3 dried bay leaves
1/2 cup continental parsley. roughly chopped
freshly ground black pepper, to serve

Here is how you make Chicken, Leek and Mushroom Casserole:

1. Preheat oven to 180deg Celcius. Lightly coat chicken pieces with flour and place onto a large plate. Heat half the oil in a large deep heat proof casserole dish over medium heat. Add 3-4 pieces of chicken for 6-8 minutes or until golden on all sides. Transfer to a plate. Cook remaining pieces of chicken, adding more oil if required.2. Add butter to casserole. When melted, add mushrooms and cook for 8 minutes or until golden. Add leeks and cook for 8 minutes, stirring often until soft but not coloured. Pour over wine and stock and bring to the boil. Return chicken pieces to casserole with bay leaves. Bring to boil. Cover, place into oven and cook for 1 1/4 hours. Remove lid and cook for a further 30minutes or until chicken is falling off the bones. Serve with sprinkled with parsley and freshly ground black pepper. Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user ALIELH.

The nutritional information for Chicken, Leek and Mushroom Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 344.2

• Total Fat: 17.7 g
• Cholesterol: 72.6 mg
• Sodium: 533.9 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 1.4 g
• Protein: 20.2 g