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Chicken, Leeks and Mushroom Casserole 1

Chicken, Leeks and Mushoom Casserole

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Free Style


  • 1.25 kg chicken thighs (around 56 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
  • 1/4 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.