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