Chicken & Leek Casserole

Chicken & Leek Casserole

  • 120 mins
  • 15 ingredients


  • Chicken Wings 2kg (4lb)
  • Leeks 2 Whole
  • Brown Onion 2 Large Whole
  • Celery 3 Stalks + Leaves & Tips
  • Carrot 3 Whole
  • Bacon 100g
  • Fresh Thyme 3 Sprigs (stems removed)
  • Fresh Sage Leaves 5 Whole Leaves
  • Garlic 3 Whole Cloves
  • Salt 1 Tsp
  • Ground Black Pepper 1 Tsp
  • Coconut Oil 20g (1 Tbsp)
  • Home made chicken stock 2 Cups
  • Tapioca Starch 1 Tbsp
  • Water 1/2 cup
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To make chicken stock

  1. Separate the chicken wings by cutting off tips at the joints
  2. Put the wing tips into a stock pot
  3. Add a clove of garlic, rough chopped onion, celery leaves, roughly chopped whole  carrot, salt and pepper to the wings
  4. Fill with water (until all ingredients are covered approx 3-4 cups) and bring to boil then reduce heat to low simmer
  5. Leave to reduce for 1 hour.
  6. Strain liquid and reserve for casserole (should be approx. 2 cups left)

Make the casserole

  1. In a large oven proof pot, heat the oil and begin browning the rest of the chicken wings in batches, until golden on all sides, set aside.
  2. Mince the garlic, sage and thyme (or process)
  3. Chop the bacon, remaining onion, leeks, celery stalks and remaining carrots
  4. Reheat the pan from browning the chicken to high heat, using the oil left in the pan add the garlic, herbs, bacon and vegetables
  5. Season with salt & pepper
  6. Saute until just soft, turn heat down to medium, and add the stock
  7. Leave to simmer for around 15-20 minutes.
  8. In a separate cup, mix the tapioca starch and water until a smooth paste is formed
  9. Add to the vegetables and stock
  10. Add the chicken wings (including bones) and mix into the vegetables and stock
  11. Cover with lid or foil and bake in the oven for 45 minutes at 180°c or 160°c Fan Forced

Serve over mash potato or with rice.

Serves 6-8


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