Description
This Chicken and Leek Casserole is a comforting dish combining tender chicken, sweet leeks, and a creamy sauce, topped with a golden, crispy crust. It’s perfect for a cozy weeknight dinner or special occasion.
Ingredients
- 800g (1.75lb) chicken thighs, cubed, seasoned with 1tsp salt, ½tsp pepper, ¼tsp paprika
- 300g (10oz) leeks, thinly sliced, rinsed
- 30ml (2 tbsp) olive oil
- 100g (3.5oz) carrot, diced
- 2 cloves garlic, minced
- 45g (3 tbsp) all-purpose flour
- 250ml (1 cup) low-sodium vegetable broth
- 250ml (1 cup) almond milk
- 100ml (½ cup) Greek yogurt
- 5ml (1 tsp) Dijon mustard
- 2g (½ tsp) dried thyme
- 0.5g (¼ tsp) ground nutmeg
- 100g (3½oz) Gruyère cheese, grated
- 30g (¼ cup) panko breadcrumbs
- 15ml (1 tbsp) melted butter
- 10g (2 tbsp) chives, sliced
- 5ml (1 tsp) lemon-infused olive oil
Instructions
- Prepare Oven & Dish: Preheat oven to 180°C (350°F) and grease a casserole dish.
- Sear Chicken: Season and sear cubed chicken in olive oil until browned.
- Sauté Vegetables: Sauté leeks and carrots until softened, then add garlic.
- Create Sauce: Stir in flour, then gradually whisk in broth and milk until thickened.
- Flavor Sauce: Stir in mustard, thyme, and nutmeg; adjust seasoning.
- Combine & Transfer: Return chicken to skillet, coat with sauce, and transfer to dish.
- Add Topping & Bake: Top with Gruyère and panko-butter mixture; bake for 25-30 minutes.
- Rest & Garnish: Let rest for 5 minutes, drizzle with lemon oil, and garnish with chives.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. Feel free to substitute cheeses based on preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg