French Chicken, Leek & Potato Casserole

Serves: 5 | Cooking Time:

OrganicBox ingredients

  • 400g chicken thighs
  • 400g potatoes, diced
  • 1 leek, sliced
  • 2 carrots, sliced
  • 1 red onion, diced

OrganicBox ingredients

  • 400g chicken thighs
  • 400g potatoes, diced
  • 1 leek, sliced
  • 2 carrots, sliced
  • 1 red onion, diced

Pantry ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250ml chicken stock
  • 200ml pouring cream
  • 1 tbsp wholegrain mustard
  • 1 tsp dried thyme
  • Salt and pepperOrganicBox ingredients
  • 400g chicken thighs
  • 400g potatoes, diced
  • 1 leek, sliced
  • 2 carrots, sliced
  • 1 red onion, diced

Pantry ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250ml chicken stock
  • 200ml pouring cream
  • 1 tbsp wholegrain mustard
  • 1 tsp dried thyme
  • Salt and pepper
  • 400g chicken thighs
  • 400g potatoes, diced
  • 1 leek, sliced
  • 2 carrots, sliced
  • 1 red onion, diced

Pantry ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250ml chicken stock
  • 200ml pouring cream
  • 1 tbsp wholegrain mustard
  • 1 tsp dried thyme
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250ml chicken stock
  • 200ml pouring cream
  • 1 tbsp wholegrain mustard
  • 1 tsp dried thyme
  • Salt and pepper

  1. Preheat the oven to 180°C fan-forced (200°C conventional).
  2. Heat the olive oil in a large ovenproof frying pan or casserole dish over medium-high heat. Brown the chicken thighs for 3–4 minutes on each side, then remove and set aside.
  3. Add the onion, leek, carrots and garlic to the pan and cook for 5 minutes until softened.
  4. Stir in the wholegrain mustard, thyme, chicken stock and cream.
  5. Add the diced potatoes and return the chicken to the pan.
  6. Cover with a lid or foil and bake for 45 minutes.
  7. Remove the lid and bake for a further 15 minutes until the potatoes are tender, the chicken is cooked through and the sauce has thickened slightly.
  8. Season to taste and serve.

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