I thought as a way of re-invigorating my blog and looking back on the many things I’ve written about in the last 7 years I would re-post some of my old, but still popular posts. This post from August 2012 has consistently been my most popular post. I think that’s with good reason, who doesn’t love the chicken, leek, mushroom combination! Plus its super easy and whip up in the slow cooker. Actually maybe ‘whip’ is the wrong adjective when it comes to slow cooking… what I meant is it’s super easy. Having said all that, I so often great dishes I try a couple of times, for whatever reason fall off the regular rotation of dinners. It’s not really the right time of year to be cooking this, but I am going to resurrect this one before the hot weather really starts and hopefully many times more in the future. As an aside, I hardly ever go to the farmer’s market anymore either, something else I should try to remedy.
So with that, I give you my version of a Slow Cooker Chicken, Leek and Mushroom Casserole.
A recent trip to the farmer’s market brought home a supply of leeks and parsnips among other things. These are two of my favourite vegetables and I thought hard about what I wanted to do with them. It had been a while since I’d done chicken in the slow cooker and Miss Three had a fancy for mushrooms – her favourite vegetables – so putting all that together I came up with this meal.
The original recipe came from here, but I made several adjustments to make it more slow cooker friendly.
10 bone-in chicken thighs (chicken chops – equally you could use drumsticks, casserole pieces or regular thigh fillets)
1 tbs olive oil
250g rindless bacon rashers, coarsely chopped (this was another pick up from the market and was free range)
2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
400g button mushrooms, halved
2 garlic cloves, crushed
2 tbs plain flour
250ml (1 cup) chicken stock – this could have been reduced a bit more, perhaps 125g ml would be better. I used home made stock which is low in salt, if you use bought stock use a salt reduced one as the bacon adds enough salt content as it is.
125ml (1/2 cup) white wine
6 sprigs fresh thyme
125ml (1/2 cup) thickened cream
Heat the oil in a large frying pan and brown the chicken pieces on all sides. You may need to do this in batches. Add to the slow cooker once browned.
Add the leek, mushroom, garlic and bacon to the pan and fry until soft and golden brown. Stir in the flour and cook for a further minute or two. Finally add the stock and wine to deglaze the pan. Stir to combine, scraping any bits off the bottom of the pan, than turn off the heat. Add this mixture to the slow cooker along with the thyme, give it a good stir and then cook on low for 8 hours.
Stir in the cream, season with pepper (I didn’t think it needed any salt) and serve with mashed potatoes (or a combination of mashed potato, pumpkin and parsnip as I did) and steamed vegetables – broccoli and carrots from the garden.
If you had time you could follow the final instructions from the original recipe which involves removing the chicken (set aside and keep warm) and pouring the remaining leek sauce into a saucepan on the stove top. Add the cream then bring to the boil and cook for five minutes or until the sauce thickens. Server the chicken pieces on top of the mash and then pour over the sauce.
A delicious and well received meal which was even better the next day for lunch – yum!