Chicken, Leeks and Mushoom Casserole

Another freestyle day today, now only using three main ingredients, chicken, leeks and mushroom. As simple as it gets but it definitely is a sure-fire winner. Armed with my single stalk leek and celery, plus some leftover mushroom all I need is a nice sauce to bring this to life, initially I was thinking of using some cream of mushroom but I want to use that on another dish so I just made my sauce with some chicken stock, white wine and a hint of cream, then enhancing that by browning my meat and dissolving those toasted bits on my sauce. The result was Winner Winner Chicken Dinner!

Chicken, Leeks and Mushoom Casserole
Prep time
Cook time
Total time
Serves: 4-6
  • 1.25 kg chicken thighs (around 5-6 pcs thighs)
  • 12 pcs farmers brown mushrooms, sliced
  • 1 stalk leek, white and pale-green parts only, chopped
  • 1 celery stalk, chopped
  • 2 cups home-made chicken stock
  • ¼ cup cream
  • 3 tbsp white wine
  • 2 tbsp flour
  • 3 cloves garlic, minced
  • extra-virgin olive oil
  • salt
  • freshly ground pepper
  1. Season your chicken with salt and freshly ground black pepper.
  2. In a pan add olive oil then brown chicken on all sides, continue to cook for 10 more minutes. Remove from pan then set it aside.
  3. Add more olive oil then sauté garlic, leek, celery and mushrooms, cook for 2 minutes. Stir in flour then continue for 2 minutes while continuously stirring.
  4. Pour home-made chicken stock and white wine bring to a slow boil then add the chicken back. Scoop sauce on top then cover your pan, cook in low heat for 15 more minutes.
  5. Stir in the cream then season with salt and freshly ground black pepper, place on serving platter then serve.



1 Response

  1. kitchenriffs says:

    Wow, this is really a winner! Great combo of flavors, and so easy. Thanks!

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