Chicken Casserole With Leek And Vegetables

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 2 kg chicken pieces
• 1 leek, sliced
• 2 diced carrots, medium
• 2 diced potatoes, large
• 1 diced sweet potato
• 1 stalk of diced celery
• 1 (400 g) can diced tomatoes
• 300 g sliced mushrooms
• 1 garlic clove
• 1 tablespoon thyme
• 1 liter chicken stock
• 2 tablespoons flour
• 2 tablespoons oil
• 6 tablespoons butter
• 2 tablespoons plain flour

Recipe

• 1 cook chicken pieces with tablespoon oil in pan and brown on both sides. remove from pan and drain on paper towel.
• 2 remove any excess fat from pan, add 1 tbsp of butter and cook potatoes, sweet potato, celery and carrots for 1 to 2 minutes and remove.
• 3 cook mushrooms for 1 minute in 1 tbsp butter, remove.
• 4 add 2 tbsp butter to pan with 1 tbsp oil, add sliced leeks and garlic and cook for 1 to 2 minutes until soft. remove.
• 5 add 2 tbsp butter to pan, add flour and cook for 1 minute or until butter is absorbed. slowly add chicken stock stirring between additions until you have a smooth "gravy". add additional stock or water if too thick. add thyme and cook for 1 minute.
• 6 put all ingredients into slow cooker or casserole dish and mix well. slow cook for 6 hours or until meat is thoroughly cooked. if cooking in oven, chicken should be cooked in 1 to 1 1/2 hours.
• 7 serve as is or with mash or noodles.
• 8 if you are cooking this in the oven, you may want to reduce this recipe in half to accommodate standard casserole dishes. i have a hungry family to feed so we cook enough for two dinners.
• 9 leftovers can also be put in pie.