Recipe : Chicken & Leek Casserole

Servings: 4
6 portions of chicken thighs from Hudson Meats
250ml chicken stock from Hudson Meats
2 tbsp olive oil
300ml thickened cream 
2 tbsp Dijon mustard
1 leek finely sliced
400g mushrooms sliced
4 cloves minced garlic
4-5 sprigs thyme
3 tsp smoked paprika
1 tsp salt and pepper


  1. Preheat oven to 180C
  2. Season chicken with salt, pepper and 1 tsp smoked paprika. 
  3. Add olive oil to an oven safe pot on medium high. Brown chicken and set aside. 
  4. Add garlic, leeks, thyme, remaining smoked paprika and mushroom. Once the mushrooms are slightly fried, add Dijon mustard, cream and stock. Season with salt and pepper. 
  5. Cover the pan and place in oven for 20 minutes.
  6. Garnish with parsley and serve with bread rolls. 


Recipe by Sarah Ahmed : @nourish.glow.repeat

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