A lovely autumn and winter recipe: chicken leek casserole. The first layer contains chicken with bacon, then a rich layer of leeks, and the casserole is covered with slices of baguette smeared with garlic butter and sprinkle generously with cheese.
A real nice dish and very good to let children eat leeks. Mine ate everything when I serve this dish and the recipe is just enough for the 4 of us. When it goes into the oven and you start to smell the bread and cheese everybody starts to get hungry. And when it is served, it becomes very quiet and we all enjoy this dish.
That simple.
- Cut the leeks lengthwise once (stop about 1.5 cm from the bottom). Quarter turn the leek and again cut lengthwise once (and stop again about 1.5 cm from the bottom). Get the outer leaves of the leeks and wash under the running tap. You can wash all the sand out this way;
- Add to a warm roux (butter-flour mixture), cold liquid. Add to a cold roux warm liquid. That way you won't get clumps. When you add the warm liquid to a warm roux you will get clumps!
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Leek chicken casserole
Ingredients
Garlic herb butter
115 grams butter unsalted, room temperature
1 clove garlic
½ teaspoon sea salt
1 teaspoon lemon juice- 15 sprigs parsley
Chicken
300 grams chicken breast
150 grams bacon cut in small strips
Leek
- 4 leeks sliced in rings
White sauce
- 20 grams butter unsalted
- 20 grams flour
200 ml water room temperature- ⅙ teaspoon salt and pepper
Topping
- 2 baguettes
- 50 grams cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
Garlic herb butter
- Crush the garlic clove above 4 oz. (100 grams) of butter.
- Chop the leaves of 5 strips parsley very fine and add them to the butter, together with the sea salt and lemon juice.
- Mix the butter very well and set aside.
Chicken
- Cut the chicken breast in 1 x 1 cm cubes.
- Heat a frying pan and add the bacon.
- Leave it on low heat for about 3 minutes, so the fat from the bacon comes free.
- Add the chicken and bake until it's well done.
- Scoop the chicken and bacon with a slotted spoon out of the pan and into the baking dish.
Leeks
- Put the frying pan (with a bit of fat) back on the heat and add 1 tablespoon of garlic herb butter.
- When it's melted add the leeks.
- Stir fry the leeks for about 3 minutes.
- Add them to the baking dish.
White sauce
- Make a white sauce (roux) by melting the remaining butter. When it's melted, but not browned add the flour at once.
- Stir with a wooden spoon until the butter and flour becomes one.
- Then add the cold water and stir with a whisk. Add salt and pepper.
- Simmer for about 5 minutes, while stirring occasionally
- Cut the remaining parsley leaves very fine and add to the sauce.
Assemble and baking
- Pour the sauce over the chicken/leek mixture and stir everything through and through.
- Slice the baguette and butter the slices with the garlic-butter mixture.
- Cover the baking dish with the slices of baguette (with the butter side on top).
- Sprinkle the grated cheese on top.
- Put the baking dish for 20 minutes in the preheated oven, and bake until golden brown.
Notes
- Cut the leeks lengthwise once (stop about 1.5 cm from the bottom). Quarter turn the leek and again cut lengthwise once (and stop again about 1.5 cm from the bottom). Get the outer leaves of the leeks and wash under the running tap. You can wash all the sand out this way;
- Add to a warm roux (butter-flour mixture), cold liquid. Add to a cold roux warm liquid. That way you won't get clumps. When you add the warm liquid to a warm roux you will get clumps!
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