This is so simple and the result is a succulent chicken with a delicious sauce. Serve with mash to soak up the sauce.
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large heavy based casserole dish, which will just hold the chicken. Add the bay leaf and cook for a few minutes until starting to brown.
2. Stir in the leeks, onion and garlic and cook for 8 minutes until the veg have softened. Stir in the flour and cook for just a minute.
3. Pour in the stock, stirring well, and then add the chicken and bring to a simmer. Cover and cook in the oven for 45 minutes then remove the lid and cook for a further 30 minutes until golden. Add the Dijon mustard and pour the cream around the outside of the chicken. Cook in the oven for 10 minutes.
4. Remove the chicken from the casserole dish and place on a board to carve.
Serve with mashed potato and spoon over the creamy leek sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 593 | ||
Calories from Fat: 347 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.6g | 51 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 175.9mg | 54 % | |
Sodium 338.7mg | 12 % | |
Potassium 679.5mg | 18 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 16.3g | ||
Protein 42g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 593
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