Chicken and Leek Casserole
Tender chicken thighs with leeks in a light white wine sauce. A comforting British casserole with 46g protein per serving, ready in 50 minutes.
15mPrep
35mCook
4Servings
360Calories
46gProtein
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Ingredients
- 600 gboneless chicken thighs
- 3 mediumleeks
- 150 mldry white wine
- 250 mlchicken stock
- 100 gGreek yoghurt
- 2 clovesgarlic
- 1 tbspfresh tarragon
- 1 tbspcornflour
- 1 tbspolive oil
- 1salt and pepper
Ingredients
- 600 g boneless chicken thighs
- 3 medium leeks
- 150 ml dry white wine
- 250 ml chicken stock
- 100 g Greek yoghurt
- 2 cloves garlic
- 1 tbsp fresh tarragon
- 1 tbsp cornflour
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Brown chicken thighs in oil 4 minutes each side. Set aside.
- Fry sliced leeks and garlic in same pan 5 minutes.
- Add wine, reduce by half. Add stock and tarragon, return chicken.
- Cover and simmer 20 minutes.
- Mix cornflour in cold water, stir in. Simmer 3 minutes.
- Remove from heat, stir in yoghurt. Season and serve.