Chicken Mushroom And Leek Stew

    40 minutes

    This has such a wonderful flavour! The leeks and bacon just make this dish! This recipe uses Tarragon which I love and the combination of all the ingredients marry to make the perfect hearty casserole! You must try it! It is easy and truly a dish you will make many times over the winter!


    Canterbury, New Zealand
    4 people made this

    Serves: 4 

    • 1.6kg Chicken, cut into 8 pieces or just use Chicken thighs.
    • 2 tblespn oil
    • 150g Bacon
    • 1 large leek
    • 2 cloves of Garlic finely chopped
    • 200g button Mushrooms halved
    • 21/2 cups of Chicken stock
    • 1 cup white wine
    • 1/2 can evaporated milk (lite or regular)
    • 1 tblspn dried taraggon (can use fresh)
    • 1 tblspn dried parsley (can use fresh)
    • 1/4 cup flour to coat chicken
    • 1 tblspn Cornflour (if needed)

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Coat the Chicken in the flour and place 1 tblspn oil in a deep frying pan. Cook Chicken until golden on the outside. Remove and set aside.
    2. Add the remaining oil to the pan and add the garlic, leeks bacon and mushrooms. Cook until golden. Remove and set aside.
    3. Add the chicken stock and wine to the pan and bring to a simmer scrapping any left overs from the base of the pan. Return the chicken to the stock mixture and cover and simmer for 15-20 minutes or until you know that the chicken is cooked completely.
    4. Then return the rest back to the pan and add the final evaporated milk and herbs. Stir until creamy and thick. If it is not thick enough make up a small mixture of cornflour and keeping adding until thick enough.
    5. Best served with fairly dry mashed potato as the sauce will soak in and make the mash perfect!

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