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Mary Berry Chicken and Leek Casserole

also for Mary Berry Chicken and Leek Casserole Recipe

Mary Berry's chicken and leek casserole is a gentle, creamy one-pot supper with tender chicken and sweet, silky leeks.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 4 large leeks sliced 2cm rounds
  • 2 tbsp olive oil
  • 40 g unsalted butter
  • 1 large onion finely chopped
  • 3 garlic cloves crushed
  • 2 tbsp plain flour
  • 150 ml dry white wine
  • 400 ml chicken stock
  • 200 ml double cream
  • 2 tsp fresh thyme leaves
  • 1 tsp Dijon mustard
  • 2 bay leaves
  • 2 tbsp fresh parsley chopped
  • Salt and pepper

Method
 

  1. Season chicken. Brown skin-side down in hot oil 4–5 minutes until deeply golden. Turn — 2 minutes. Remove.
  2. Reduce heat. Add butter. Cook onion 5 minutes. Add leeks — cook over medium-low heat 12 minutes until completely soft and sweet. Add garlic and thyme — 1 minute.
  3. Sprinkle over flour — stir 1–2 minutes. Add wine — bubble briefly, scrape base. Add stock, cream, mustard, and bay leaves. Season generously. Stir.
  4. Return chicken skin-side up. Bring to a gentle simmer. Cover partially. Cook on low heat or in 160°C oven 35–40 minutes until cooked through and sauce is rich.
  5. Remove bay leaves. Season. Scatter parsley. Serve from the casserole.

Notes

Cook leeks for 12 minutes minimum — undercooked leeks have a harsh, raw note.
Keep chicken skin above the sauce throughout — submerged skin goes soft and grey.
Use white wine — red wine gives too robust a character for this gentle casserole.
Do not boil the cream — keep at a gentle simmer throughout.
Make the night before — the flavour improves significantly overnight.
Stores in fridge 3 days. Freeze in portions for up to 3 months.
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