Chicken, Bacon & Leek Casserole
The English Kitchen
The English Kitchen
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Ingredients

  • 2 TBS olive oil
  • 8 boneless, skinless chicken thigh portions, cut into cubes
  • (Discard any fat)
  • 2 medium leeks, trimmed, washed and thinly sliced
  • 4 rashers of smoked streaky bacon, chopped
  • 1 tsp summer savoury
  • 1 tsp dried thyme leaves
  • 2 stalks of celery
  • 1 large carrot, peeled and sliced
  • 1 medium parsnip, peeled and sliced
  • pinch of garlic powder
  • salt and pepper to taste
  • 125 ml of dry white wine
  • 450 ml of chicken stock
  • 1 dessertspoon (heaped) of flour, shaken with a bit of water in a jar until smooth

Instructions

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