Sunday, July 1, 2012

Allergy free chicken, leek and mushroom casserole recipe


  • 50g Nuttlex
  • 2 leeks, pale section only, halved and sliced
  • 2 garlic cloves, finely chopped
  • ½ tsp dried thyme
  • 2 dried bay leaves
  • 700-1500g chicken breast, sliced into large pieces
  • 2 tbs Orgran all purpose flour
  • 2 tbsp white vinegar
  • 1 cup water
  • 1 ½ cups chicken stock made from a Massel ultracube
  • 300g button mushrooms, stems trimmed
  • 60mls goat’s milk
  • Salt and freshly ground black pepper to taste

  • Preheat oven to 160°C.
  • Melt half the Nuttlex in a pan over low heat.
  • Add the leek, garlic, thyme and bay leaves and cook, uncovered, stirring occasionally, for 10 minutes or until the leeks are tender.
  • Once cooked, transfer to a plate and set aside.
  • Place the chicken pieces in a large bowl and sprinkle them with flour, tossing to coat.
  • Melt half the remaining Nuttlex in the pan over medium-high heat.
  • Add half the chicken pieces and cook for 2 minutes each side or until golden. Transfer to a plate and set aside.
  • Repeat with the remaining Nuttlex and chicken.
  • Add the vinegar and water to the pan and bring to the boil over medium-high heat.
  • Cook, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it, for 1 minute.
  • If there are any burnt bits in the liquid then strain it and return it to the pan.
  • Return the leek mixture and chicken pieces to the pan.
  • Add the chicken stock and mushrooms, and stir gently to distribute the ingredients evenly.
  • Season with salt and pepper, being aware the stock already contains some salt.
  • Find and remove the bay leaves.
  • Transfer the all the ingredients to a casserole dish, reserving any excess liquid if using a small amount of chicken (transferring with a slatted spoon makes this easy).
  • Cover and cook in a preheated oven for 1 hour or until the chicken is very tender. Remove the casserole dish from the oven and use a large metal spoon to skim any excess fat from the surface.
  • Stir in the goat’s milk.

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