Armagh Farmhouse Chicken and Leek Casserole
Tender chicken thighs, sweet leeks, and sliced potatoes baked in a savoury seasoned broth until golden and meltingly tender.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •casserole dish with lid
- •large frying pan
- •chopping board
- •chef knife
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 480 kcal
Instructions
- 1
Heat the oven to 180C (160C fan).
- 2
Season the chicken pieces with salt, black pepper, and plain flour until lightly coated.
- 3
Melt the butter with rapeseed oil in a frying pan over medium heat on the hob.
- 4
Fry the chicken pieces for 4 minutes until lightly golden, then transfer to a casserole dish.
- 5
Add the sliced leeks to the frying pan and cook for 3 minutes until softened slightly.
- 6
Scatter the softened leeks and fresh thyme leaves over the chicken in the casserole dish.
- 7
Layer the sliced potatoes neatly across the top of the chicken and leek mixture.
- 8
Pour the warm chicken stock gently into the casserole dish around the edges.
- 9
Cover with a lid and bake in the oven for 35 minutes.
- 10
Remove the lid and bake for a further 15 minutes until the potatoes are tender and golden.
- 11
Scatter with chopped fresh parsley before serving hot straight from the dish.
Chef's tips
Wash the leeks thoroughly between their layers to remove any trapped grit before slicing. Overlapping the potato slices neatly on top allows them to steam in the stock while crisping gently at the edges.
Ingredient substitutions
- skinless boneless chicken thighs → chicken breast chunks or leftover roast chicken
- butter → olive oil or dairy-free baking block
- plain flour → cornflour for a gluten-free alternative
Storage
Keep leftover casserole refrigerated in an airtight container for up to three days.
Reheating
Reheat covered in an oven preheated to 170C for 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which prevents them from cooking through at the same rate as the chicken.
- •Pouring in too much stock, making the casserole watery rather than unctuous and rich.
- •Failing to rinse leeks thoroughly, which can introduce grit into the finished dish.
Serving suggestions
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