Cherry & Dennis Recipes
Mustard Chicken and Leek Casserole
芥末大蔥燴雞
Recipe overview
Chicken thighs and leeks braise in a mild mustard chicken-stock sauce for a practical British-style family casserole.
01
Ingredients
Main ingredients
- 800 g chicken thighs
- 2 piece leek
- 1 piece onion
- 2 clove garlic
Stock
- 500 ml chicken stock
Sauce
- 2 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- 120 ml milk
Seasoning
- 1 tbsp cooking oil
- 3 sprig thyme
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- colander
- mixing bowl
- measuring cup
- measuring spoons
- pot
- tongs
- wooden spoon
- whisk
- food thermometer
- serving bowl
03
Steps
Step 1
Wash and slice the leeks
Split the leeks, rinse between every layer, drain and cut into 2 cm pieces.
Step 2
Prepare onion and garlic
Dice the onion and mince the garlic, keeping them separate.
Step 3
Season the chicken
Pat the chicken thighs dry and coat with salt and black pepper.
Step 4
Brown the chicken
Heat oil in a heavy pot; brown the first side 3 minutes, turn and brown 3 minutes more, 6 minutes total, then remove.
Step 5
Soften onion and leek
In the same pot, cook onion and leek for 5 minutes until soft.
Step 6
Add garlic and thyme
Add garlic and thyme and stir for 30 seconds.
Step 7
Mix the mustard slurry
Whisk mustard, flour, milk and 100 ml stock until smooth.
Step 8
Add the remaining stock
Pour remaining stock into the pot and scrape up the browned bits.
Step 9
Thicken the mustard sauce
Whisk in the mustard slurry for 2 minutes until lightly thickened.
Step 10
Return the chicken
Return chicken and its juices to the pot in one layer.
Step 11
Braise covered
Cover and braise gently for 18 minutes until chicken reaches 75°C.
Step 12
Rest and serve
Rest off heat for 3 minutes and transfer to a family serving bowl.
Common mistakes
- Leeks can trap grit; split, rinse between the layers and drain well.
Tips
Whisk mustard and flour with a little stock before adding it to prevent lumps.
