Chicken Bacon And Leek Casserole Recipes

CHICKEN, LEEK AND BACON CASSEROLE

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). 2. Put the flour in a bowl and season with sea salt and freshly ground black pepper. Dust the chicken in the flour, shaking off the excess. 3. Heat 2 tablespoons of the olive oil in a large flameproof casserole dish over medium heat. Add the chicken in batches and cook for 2-3 minutes on each side, or until golden all over, adding more oil as necessary. Remove to a plate. 4. Add the bacon, leek and tarragon to the dish and sauté for 5-6 minutes, or until the leek has softened. Increase the heat to high and stir in the wine using a wooden spoon, scraping up any stuck-on bits from the bottom of the pan. Cook for 2-3 minutes, or until all the liquid has evaporated. 5. Return all the chicken to the pan with the stock. Cover, transfer to the oven and bake for 10 minutes. Place the potatoes in a baking dish, drizzle with the remaining oil and season well. Transfer to the oven and roast with the chicken for another 50 minutes, or until the chicken is cooked through and the potatoes are very tender. Season the chicken and potatoes to taste. 6. Just before serving time, bring a pot of water to the boil. Add the beans and cook for 2 minutes, or until tender. Drain well. 7. Serve the remaining drumsticks with the beans and roast potatoes.

PEARL BARLEY, BACON & LEEK CASSEROLE

Steps:

• Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
• Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.

LEEK, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven 325 degrees F.
• Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
• Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
• Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
• In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
• Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

CHICKEN BACON AND LEEK POT PIE/CASSEROLE

Steps:

• Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
• Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
• Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
• You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

CHICKEN BACON AND LEEK

Steps:

• Preheat oven to 180 degrees.
• Place chicken in a casserole dish.
• Saute leek and bacon in oil 3 - 4 minutes.
• Stir in soup and cream. Bring to boil.
• Pour over chicken.
• Bake uncovered 55 minutes.

PUFF PASTRY CHICKEN AND LEEK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
• Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
• Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
• Bake in the preheated oven until golden, 30 to 40 minutes.