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CREAMY CHICKEN THIGH, LEEK AND MUSHROOM CASSEROLE

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp Flora Buttery
  • 800 grams chicken pieces (drumsticks and thighs)
  • 100 grams lean bacon rasher, chopped
  • 2 medium leeks washed and sliced
  • 400 grams mushrooms
  • 1 tbsp flour
  • 1 Knorr Chicken Stock Cube (or pot)
  • 500 ml water
  • 3 tbsp fresh thyme, chopped
  • 100 ml single cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

285kcal

Energy (kJ)

1186kJ

Protein (g)

21.8g

Carbohydrate incl. fibre (g)

9.2g

Carbohydrate excl. fibre (g)

7.6g

Sugar (g)

3.5g

Fibre (g)

1.6g

Fat (g)

18.3g

Saturated fat (g)

6.7g

Unsaturated fat (g)

8.1g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.1g

Cholesterol (mg)

91mg

Sodium (mg)

916mg

Salt (g)

2.29g

Vitamin A (IU)

416IU

Vitamin C (mg)

6.3mg

Calcium (mg)

30mg

Iron (mg)

1.56mg

Potassium (mg)

505mg

Total

1138kcal

4743kJ

87.3g

36.8g

30.6g

14.0g

6.2g

73.2g

26.6g

32.4g

10.1g

6.2g

0.3g

363mg

3663mg

9.16g

1663IU

25.4mg

121mg

6.24mg

2020mg


  • 1 Preheat the oven to 200°C, 180°C fan, Gas mark 6.
  • 2 In a large pan heat the Flora Buttery and brown chicken pieces over medium high heat in batches. Transfer the chicken to a plate.
  • 3 Add bacon, leek and mushrooms to the pan and cook stirring for about 5 minutes or until golden. Dust with flour and cook stirring for 1 minute more.
  • 4 Add Knorr Stock Pot, 500ml of water and herbs. Bring to a boil. Return the chicken to the pan. Add cream and bring to a boil. Cook for 5 more minutes until the sauce thickens.
  • 5 Place the contents of the pan in an ovenproof baking dish.
  • 6 Cover and cook for an hour . Serve with mashed potatoes.