Ingredients for Chicken Mushroom Leek Casserole
- Chicken Thigh Fillets
- Teriyaki Marinade
- 1 tablespoon butter
- Olive Oil
- Leeks
- 4 ounces of diced bacon
- Garlic Cloves
- Chicken Stock
- White Wine
- Button Mushrooms
- 1 cup of snow peas
- Fresh parsley, chopped (for garnish)
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How to Make Chicken Mushroom Leek Casserole
- In a non-metallic dish, combine chicken breasts with marinade (recipe below). Cover and marinate in the refrigerator for at least 1 hour.
- Preheat oven to 180°C (350°F).
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy-based frying pan over medium heat.
- Cook chicken breasts in batches until golden brown on both sides. Remove from pan and set aside on a plate.
- Add 2 sliced leeks, 4 ounces of diced bacon, and 2 minced cloves of garlic to the pan. Cook, stirring occasionally, for about 4 minutes, or until leeks are tender.
- Add 1 cup of chicken stock, 1/2 cup of dry white wine, and 8 ounces of sliced mushrooms to the pan. Bring to a boil.
- Remove from heat and transfer the mixture to an ovenproof dish.
- Add the cooked chicken to the ovenproof dish. Cover with foil and bake for 35 minutes.
- Remove foil and bake for another 10 minutes, or until chicken is cooked through and the sauce has thickened.
- Meanwhile, steam 1 cup of snow peas until tender-crisp (about 3-5 minutes).
- Place steamed snow peas in a serving bowl.
- Top the chicken casserole with chopped fresh parsley and serve immediately over the snow peas.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
37g
Fat
36g
Carbs
6g
