Indulge in the warm and rich flavours of this casserole pan French-style braised chicken with mushroom and leek recipe. It's a winning and sumptuous comfort meal.
- Serves6
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 6 Coles RSPCA Approved Australian Chicken Thigh Cutlets
- 1 leek, pale section only, thickly sliced
- 200g brown mushrooms, halved
- 2 bacon rashers, chopped
- 1 tbs Coles Dijon Mustard
- 1 cup (250ml) Coles Real Chicken Stock
- ½ cup (125ml) pouring (pure) cream or thickened cream
- 2 tbs lemon juice
- 1 tbs coarsely chopped tarragon
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a casserole pan over medium-high heat and spray with olive oil spray. Season the chicken and add to the pan, skin-side down. Cook for 2-3 mins each side or until golden brown. Transfer to a plate.Step 2
Add the leek, mushroom and bacon to the pan and cook, stirring, for 5 mins or until the leek is tender. Add mustard and stir to combine. Add the stock and cream, and stir to combine.
Step 3
Return the chicken to the pan. Reduce heat to medium-low. Cook, stirring occasionally, for 20 mins or until the chicken is cooked through and the sauce thickens slightly. Stir in the lemon juice and tarragon. Season to serve.
Tip: Serve with steamed green beans, mashed potato and tarragon leaves.