Leeks are great in casseroles. They are high in maganese, vit C and iron so have a big tick in the healthy box. This particular chicken breast recipe is great for colder winter evenings and will fill the whole family up, with 1 chicken breast per person.
Serves 4, ready within an hour.
Ingredients
Four chicken breasts, four bacon rashers, one leek, a quarter cup plain flour, one tbsp butter, one tbsp olive oil, two garlic cloves, two cups chicken stock, half a cup white wine, 100 grams of button mushrooms, 100 grams of green beans, salt and pepper.
Method
1. Put on your oven to 180C.
2. In a bowl add the flour. Then cut each chicken breast in half and drizzle with olive oil. Rub the salt and pepper into the chicken and then put in the bowl, coating each chicken breast with flour.
3. In a saucepan add the butter and place over a medium heat to melt. Remove the chicken from the bowl, shake off the excess flour and add to the pan, cooking each side of the chicken for 4-5 minutes until golden brown on each side. Then remove from the pan and put aside.
4. Prepare the leek by thoroughly washing it, then slicing. Add the leek to the pan. Remove the fat from the bacon rashers and slice into thin chunks and also add this to the pan. Stir a little before crushing in the garlic. Continue to stir with a wooden spoon until the leek becomes tender.
5. Add the washed and chopped mushrooms to the pan, followed by the wine and chicken stock. Increase the heat of the hob and allow the casserole to come to the boil.
6. After it’s boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.
7. Cut the beans in half and give them a good wash.
8. After 35 minutes remove the casserole from the oven to add the beans, and then put back in the over for another 10 minutes.
9. Serve really hot with a crusty bread roll.
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