Ingredients
- 2 tbsp olive oil
- 1 chicken breast cut into bite sized pieces
- 4 leeks (chopped)
- 1 clove of garlic (crushed)
- 1 stick of celery (chopped)
- 1 cup of mushrooms, e.g. chestnut and shitake (chopped)
- 2 tbsp butter
- 1 tbsp plain flour
- 1 cup chicken stock
- half a glass of white wine
- 0.5 cup of 0% milk
- a sprig of sage
- a sprig of thyme
- a sprig of rosemary
- 1 bay leaf
- 0.5 tsp ground black pepper
Method
Boil the potatoes. Heat the oil in a heavy bottom pan and brown the chicken pieces in batches, removing with a slotted spoon to an oven-proof casserole dish. Fry the leeks, garlic and celery for 4 or 5 minutes until the leeks soften. Remove with a slotted spoon and layer on top of the chicken pieces in the casserole dish. Add half the butter and fry the mushrooms for a minute or two. Remove with a slotted spoon and add to the casserole dish. Heat the remaining butter and fry the flour for 30 seconds. gradually stir in the stock, wine and milk to make a sauce. Deglazing the pan as you do so. Wrap the herbs in a square of muslin and bury this in the centre of the casserole. Pour the sauce over the ingredients in the casserole. Mash the potatoes, add milk, butter and a pinch of salt. Spread the mashed potato over the ingredients in the casserole dish – try to make a completely sealed lid. Sprinkle with freshly ground black pepper and bake in the centre of a pre-heated oven at 190C for 30-40 minutes. To brown the potato more, move the dish up a rack and switch the oven to gratin mode for a few minutes at the end.
Nutritional Information
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 695.8
- Total Fat: 29.8 g
- Cholesterol: 107.5 mg
- Sodium: 805.9 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 7.8 g
- Protein: 40.1 g
