Hello dear readers! As the frosty air begins to nip at our noses here in the UK, I’ve found myself gravitating toward warm, comforting meals that wrap you up like a cozy blanket. With winter well and truly upon us, I’m excited to share a wonderfully hearty dish that’s perfect for these chilly evenings—Creamy Chicken and Leek Casserole with a delectable Mustard Bread Topping.
Growing up, leeks were a staple in the kitchens of my family. They’re as Welsh as you can get when it comes to traditional ingredients! Pair them with succulent chicken and a hint of mustard, and you’ve got a winning combination that speaks to my heart and taste buds alike. I remember mum bustling around the kitchen, the air filled with aromatic whiffs of butter and herbs. It’s those memories that continue to inspire my home-cooking endeavors today.
This particular casserole is a firm favorite in our household. With a busy family of five, I’m always on the hunt for recipes that tick all the boxes—nutritious, flavorful, and above all, easy to prepare. The kids absolutely love the creamy sauce, and the crunchy topping is always a hit, even with little Barnaby! Plus, it’s the kind of recipe where you can sneak in extra vegetables if the little ones are being particularly adventurous.
If you’re looking for a dish that brings everyone together—for cozying up on those long winter nights—this is it. To me, cooking isn’t just about feeding the family. It’s about creating moments of togetherness. Those times we can sit around the table, share stories of the day, and savor those comforting flavors that make you want to dive back for seconds.
So, why not give this recipe a try? Let the warmth of the creamy chicken and leeks fortify you against the winter chill. And don’t forget to enjoy it with a side of your favorite stories from the day. After all, good food and great company are the perfect recipe for happiness.
Happy cooking, everyone!
Ingredients
– 1 tablespoon olive oil
– 500g chicken thighs, boneless and skinless, cut into chunks
– 2 large leeks, washed and sliced
– 2 cloves garlic, minced
– 1 tablespoon plain flour
– 300ml chicken stock
– 200ml double cream
– 1 teaspoon Dijon mustard
– 1 teaspoon whole grain mustard
– Salt and pepper to taste
– 150g stale bread, crusts removed and torn into small pieces
– 1 tablespoon chopped fresh parsley
– 50g grated cheddar cheese
Method
1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in a large, ovenproof skillet or casserole dish over medium heat. Add the chicken thighs and cook for 5-7 minutes, stirring occasionally, until they are browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced leeks and minced garlic. Cook for 5 minutes, stirring frequently, until the leeks have softened.
4. Sprinkle the flour over the leeks and garlic. Stir well to coat, then cook for an additional 2 minutes to remove the raw flour taste.
5. Gradually add the chicken stock, stirring continuously to prevent lumps. Bring to a simmer and cook for 3 minutes until the sauce starts to thicken.
6. Return the browned chicken to the skillet, along with any juices that have collected. Stir in the double cream, Dijon mustard, whole grain mustard, salt, and pepper. Let the mixture simmer gently for 5 more minutes to allow the flavors to meld.
7. Meanwhile, prepare the mustard bread topping. In a bowl, combine the torn bread pieces, chopped parsley, and grated cheddar cheese. Mix well.
8. Sprinkle the bread mixture evenly over the chicken and leek mixture in the skillet.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and crisp.
10. Remove from the oven and allow to cool slightly for a few minutes before serving. Enjoy your creamy chicken and leek casserole!
