Chicken Casserole with Leek and Potatoes
A comforting chicken casserole with leeks, potatoes, and aromatic herbs.
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- •Chicken thighsskin removed, cut in half
- •Adobo seasoning(optional)to taste
- •Salt(optional)to taste
- •Black pepper(optional)to taste
- •Potatoescut into chunks
- •Leekssliced into rounds
- •Carrotspeeled and sliced
- •Celeryfinely diced
- •2 Bay leaves
- •2 Garlic clovessliced
- •1/2 tbsp Olive oilor butter
- •1 1/2 tbsp Plain flouras thickening agent
- •1 glass White wineto deglaze
- •1 tsp Tarragondried
- •1 tsp English mustard
- •Chicken stockto cover
- 1
Prepare chicken thighs by removing skin and cutting in half.
5 min
- 2
Season chicken with adobo seasoning, salt, and pepper.
2 min
- 3
Brown chicken in a pan with a little oil.
5 min
- 4
Preheat oven to gas mark 5.
1 min
- 5
Cut potatoes into chunks and add to casserole dish with chicken.
3 min
- 6
Slice leeks, rinse, and add to pan.
4 min
- 7
Add sliced carrots and diced celery to pan.
3 min
- 8
Add bay leaves to casserole dish.
1 min
- 9
Slice garlic and add to pan with vegetables.
2 min
- 10
Cook vegetables until slightly soft, about 3-5 minutes.
5 min
- 11
Add olive oil and flour to pan, cook for 1 minute.
2 min
- 12
Add white wine to pan, reduce by half.
1 min
- 13
Add tarragon and mustard to pan, mix well.
1 min
- 14
Add stock to cover ingredients in casserole dish.
2 min
- 15
Cover and bake in oven for 1 to 1.5 hours.
1h 30m
- 16
Remove lid for last 30 minutes to reduce liquid.
30 min
- 17
Check seasoning and add parsley before serving.
2 min
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