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Chicken and leek casserole

Dianne Bibby
  • 55 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs

250 g

Button mushrooms

1

Flat leaf parsley

3

Leeks, medium sized

1/2

Lemon, zest of

1

Shallot

3

Thyme, stems fresh

1 cup

Chicken stock

1

Salt and freshly ground black pepper

1

Olive oil

200 milliliters

Cream

1

Chicken and leek casserole

1/3 cup

White wine, dry

1 person Recommend This Recipe