CHICKEN MUSHROOM AND LEEK CASSEROLE

• porcje: 4

Składniki

1 tbsp olive oil

8 chicken thighs

Salt and black pepper

200g button mushrooms, quartered

2 leeks, chopped

500mI chicken stock

1½ tsp Dijon mustard

1 x 400g tin of butter beans, drained

To serve:

Garlic bread

Wskazówki

1 Heat the oil in a large pan over a medium-high heat. Pat the chicken thighs dry with kitchen paper and season well with salt and black pepper.

2 Working in batches to avoid crowding the pan, brown the chicken thighs on all sides. Transfer to a plate and set aside.

3 Add the mushrooms to the same pan and cook over a medium heat for 5-6 minutes until golden. Transfer to a bowl and set aside.

4 Add the leeks and cook for 6-8 minutes until soft. Add a splash of stock and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom using a wooden spoon.

5 Stir in the remaining stock and the mustard and bring to a simmer. Return the mushrooms to the pan and add the butter beans. Stir to combine everything. Add the chicken thighs, skin-side up. Cover and simmer over a medium-low heat for 25-30 minutes or until the chicken is completely cooked throughout. Sprinkle with fresh parsley, then serve with garlic bread.