Chicken and Leek Casserole Recipe with Dijon Mustard

Chicken, leek and Dijon casserole

Name: Chicken, leek and Dijon casserole
Total time: 45 min
Yield: serves 2
Ingredients: olive oil; whole skin-on chicken thighs 4; leeks 1, chopped; Dijon mustard 2 tsp; chicken stock 250ml; butter beans 210g tin, drained

45 minutes
serves 2
Easy

This chicken, leek and Dijon casserole is really simple to make, is ready in under and hour and comes in at under 500 calories. What more could you want from a midweek meal?

By Janine Ratcliffe

October 19, 2015 at 3:17 pm

Ingredients

olive oil
whole skin-on chicken thighs 4
leeks 1, chopped
Dijon mustard 2 tsp
chicken stock 250ml
butter beans 210g tin, drained

Method

Step 1

Heat a little oil in a large deep shallow pan and fry the chicken all over until browned. Scoop out then add the leeks and fry until they soften. Stir in the mustard and stock and bring to a simmer. Tip in the butter beans and stir. Sit the chicken thighs skin-side up on top. Cover and simmer for 25-30 minutes. Scatter over the parsley before serving.

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