Index Meals | Simple chicken supper
A simple recipe for a rustic chicken casserole with mushrooms, leeks, wine and garlic. Dairy-free and gluten-free, and it can be made in around 20 minutes.
Mushrooms, Chicken stock, Chicken thigh fillets, Dill, Dry white wine, Garlic, Leeks, New potatoes, Streaky bacon, Thyme
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Simple chicken supper

About This Recipe


1 leek, trimmed and chopped
4 cloves of garlic, thinly sliced
6 rashers of streaky bacon, chopped
6 chicken thigh fillets (about 600g), halved
½ cup of seasoned plain flour*
200g chestnut mushrooms, halved
6 new potatoes, quartered
½ cup dry white wine
1 cup chicken stock
4 sprigs of fresh thyme
1 sprig of dill


  1. Bring some water to the boil in a small pan, and simmer the potato quarters for 8-10 minutes until starting to soften, then drain and set aside.
  2. Meanwhile, fry the leek and bacon with a splash of olive oil in a large, deep frying pan, until the leek is soft.
  3. Dust the chicken thighs in the flour* and add to the pan with the leek and bacon. Cook over a medium-high heat, turning regularly until the chicken is golden. Add the mushrooms and par-cooked potatoes and fry for 2 minutes, then add the rest of the ingredients.
  4. Simmer for 20 minutes until the liquid has reduced and the sauce thickened, then serve.
  5. A hunk of crusty bread can be good with this dish, for wiping the plate clean.

* Skip this part, if you are cooking gluten-free. The flour helps to thicken the sauce, but it’s not essential.


September 20, 2015

Dairy-free, Gluten-free
Chicken stock, Chicken thigh fillets, Dill, Dry white wine, Garlic, Leeks, Mushrooms, New potatoes, Streaky bacon, Thyme