Mustard chicken casserole

  • 1 hr 30 mins cooking
  • Serves 4
  • Print


Mustard chicken casserole
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 3 stalks fresh flat-leaf parsley
  • 4 trimmed skinless chicken drumsticks
  • 4 chicken thigh fillets, trimmed, halved
  • 2 tablespoon plain flour
  • 2 tablespoon olive oil
  • 2 medium (700g) leeks, white part only, halved lengthways, sliced
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) salt-reduced chicken stock
  • 8 baby new potatoes, halved
  • 10 button mushrooms, thickly sliced
  • 1 tablespoon wholegrain mustard
  • 1/4 cup (60ml) cream
  • 3/4 cup (90g) frozen baby peas, thawed
  • 2 tablespoon chopped fresh flat-leaf parsley


Mustard chicken casserole
  • 1
    Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying the bay leaf, thyme and parsley together with kitchen string; set aside. Toss the chicken in seasoned flour until well coated; shake away excess flour.
  • 2
    Heat 2 teaspoons of the oil over medium-high heat in a large casserole dish. Cook half the chicken until browned all over. Remove from dish. Repeat with another 2 teaspoons of oil and the remaining chicken. Add the remaining oil to the same pan and cook the leeks over medium heat for 2 minutes or until softened slightly but not browned. Add the garlic and cook stirring for 1 minute until aromatic.
  • 3
    Add the wine and bring to the boil. Cook, stirring until reduced by about half.
  • 4
    Return the chicken with any juices to the dish; add the bouquet garni, stock, potatoes and mushrooms, and stir to combine. Bring to the boil. Cover and place in the oven for 1 hour or until chicken is very tender. Stir through the mustard, cream, peas and parsley. Cover and stand for 5 minutes. Remove bouquet garni.


Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave.