Print

Mary Berry Chicken and Leek Casserole

Mary Berry Chicken and Leek Casserole recipe
Print Recipe

A comforting British casserole featuring tender chicken thighs braised in a creamy white wine and mustard sauce with sweet leeks and fresh herbs. The dish develops deep savory flavors through slow cooking, resulting in a rich, velvety texture perfect for chilly evenings.

Ingredients

Scale
  • 2 lb bone-in, skin-on chicken thighs (4–6 pieces)
  • 1 1/2 tsp kosher salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 medium leeks (about 1 1/2 lb total), white and light green parts only
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tsp fresh rosemary, finely chopped
  • 3/4 cup dry white wine (such as Sauvignon Blanc)
  • 1 1/2 cups low-sodium chicken stock
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 2/3 cup heavy cream
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Prepare the chicken: Pat chicken thighs completely dry with paper towels. Season all sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place flour in a shallow dish and dredge each thigh lightly, shaking off excess flour. This creates a thin coating that will help brown the chicken and thicken the sauce later.
  2. Brown the chicken: Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add butter and olive oil. When butter melts and foam subsides (about 1 minute), carefully add chicken thighs skin-side down. Cook undisturbed for 5-6 minutes until skin is deeply golden brown and crispy. Flip and cook 3-4 minutes on the other side. Transfer to a plate. The fond (browned bits) left in the pot is essential for flavor.
  3. Prepare vegetables: While chicken browns, thoroughly clean leeks by slicing lengthwise and rinsing under cold water to remove grit between layers. Slice crosswise into 1/2-inch half-moons. Cut carrots into uniform rounds to ensure even cooking.
  4. Cook aromatics: Reduce heat to medium. Add leeks and carrots to the pot. Cook, stirring occasionally, for 8-10 minutes until leeks are wilted and carrots begin to soften. Add garlic, thyme, and rosemary; cook 1 minute until fragrant. Deglaze with white wine, scraping the bottom with a wooden spoon to release all browned bits.
  5. Build the sauce: Add chicken stock, Dijon mustard, whole-grain mustard, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine. Bring to a simmer and cook for 3 minutes to slightly reduce and allow flavors to meld.
  6. Combine and braise: Nestle chicken thighs skin-side up into the vegetable mixture, ensuring skin remains above liquid to stay crisp. Pour any accumulated juices from the plate into the pot. Cover with a tight-fitting lid and transfer to preheated oven.
  7. Oven braise: Place covered pot in preheated 350°F / 177°C oven. Braise for 45 minutes. This gentle, even heat tenderizes the chicken while infusing it with the herb and vegetable flavors.
  8. Finish the sauce: Carefully remove pot from oven (handle will be hot). Transfer chicken to a clean plate. Place pot over medium heat on the stovetop. Stir in heavy cream and simmer for 5-7 minutes until sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning if needed.
  9. Rest and serve: Return chicken to the sauce, spooning some over the top. Let rest off heat for 5 minutes to allow chicken to reabsorb juices. Garnish with fresh parsley. Serve immediately with mashed potatoes or crusty bread to soak up the sauce.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 3 days. Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in refrigerator before reheating. Reheating: Reheat gently in a covered saucepan over low heat, stirring occasionally, until heated through (165°F / 74°C internal temperature). Add a splash of chicken stock or cream if sauce has thickened too much. Oven alternative: If you prefer not to use the oven, after step 5, return chicken to pot, cover, and simmer on low heat on stovetop for 45-50 minutes, checking occasionally to ensure liquid is at a bare simmer.

Nutrition

Keywords: Mary Berry chicken and leek casserole, chicken leek casserole, British casserole recipe, creamy chicken casserole, one-pot chicken dinner, weeknight family meal, mustard white wine sauce, braised chicken thighs, comfort food recipes, herb-infused chicken

Find it online: https://britishrecipes.uk/mary-berry-chicken-and-leek-casserole-recipe/