Chicken Breast and Leek Casserole

This chicken breast recipeis another winner – really easy and a great, filling, hearty winter warmer! I love the leeks in this dish, a great substitute for onion and are really healthy, providing a high quantities of maganese, vitamin C and iron.

This recipe will serve 4 people and will be ready within a 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. Pre-heat oven to 180C (gas mark 4).

2. Cut the chicken in half, cover in olive oil and season with salt and pepper. Then in a bowl coat the chicken with the flour.

3. Cut off a knob of butter and put into a saucepan. Allow the butter to melt over a medium heat, and then add the chicken breasts – brush off the excess flour. Allow the chicken to cook on both sides for around 4 minutes ensuring it’s cooked right through. Once cooked and golden on each side remove from the pan and leave to stand on a plate.

4. Cut off the fat from the bacon rashers, slice up and put in the saucepan. The wash slice the leek into 1-2cm chunks and wash well under the tap – add this to the saucepan. Stir around over the medium heat for a couple of minutes and then crush in the garlic. Continue to stir until the leek becomes soft.

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. Once boiled, take the saucepan off the heat and transfer the ingredients to a large casserole, add the chicken and put in the oven. Leave it cooking slowly for 35 minutes.

7. Cut and wash the beans.

8. After 35 minutes or so add the green beans to the casserole, then place the lid back on and return to the oven for 10 more minutes.

9. Serve really hot with a crusty bread roll.

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