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Creamy Chicken, Leek and Pancetta Casserole

So I wasn’t going to post this recipe but my 6 year old loved it so much and I’ve had quite a few requests to share it. So here it is! My creamy chicken, leek and pancetta casserole. Apologies for the substandard photo but I had to take the pic of what was left! 😁 Feel free to omit the pancetta if you don’t eat pork. In that case just use a bit of oil to fry off and brown the shallots. I may well use what’s left as a pie filling for later in the week 😊 Enjoy! X ps you will note there are no chillies in this recipe 😱 feel free to munch them on the side 😜

Serves 2

What You Need

400g or 6 boneless skinless chicken thighs
2 cloves garlic (crushed)
4 shallots (peeled and halved)
80g diced pancetta
2 leeks (sliced)
2 tbsp creme fraiche
1/2 pint chicken stock
1/2 pint dry white wine
2 tsp fresh thyme leaves
1 tsp vegetable oil
1 tsp butter
2 tbsp plain flour
Salt and pepper

How To Make It

1. coat the chicken thighs in flour, salt and pepper. Shake off any excess flour. Set aside
2. Heat the pancetta gently in a large sauté pan. Once some of the fat has released turn up the heat and add the shallots. Fry until pancetta and shallots are slightly browned. Remove from the pan and set aside
3. Keeping the pan on the heat add the oil and butter. Heat for 1 minute
4. Add the chicken thighs and brown on both sides.
5. Add the pancetta and shallots back to the pan together with the garlic
6. Add the leeks to the pan and cook whilst stirring for 2 minutes
7. Add the wine to the pan and reduce
8. Add the thyme and salt and pepper to taste
9. Simmer for 45 mins
10. If the sauce isn’t thick enough simply turn up the heat and reduce slightly
11. Stir in the creme fraiche and heat through
12. Garnish with chopped parsley
13. Serve and enjoy with mashed potatoes/pasta/rice/lovely crusty bread. Yum!