A quick post today to bring to your attention the addition of a recipe I really like: the chicken and leek pie. The title may seem a lot of work but in the end, can be done quite rapidly as different preparation steps can be done at the same time.
This recipe was an “on the spot” inspiration. I had not researched anything. It started with a friend mentioning she had a chicken and leek pie in the oven. I was intrigued and gave it a go!
Other pies I have done (no photos were taken, unfortunately) this year are two of the Bourke Street Bakery pies. I have done them a few times and very successfully. The only differences there were that I made a family version of them (instead of the individual pies) and blind-baked the pie casing a little (as for a quiche). The pies were the humble beef pie and the spinach ricotta pie.
A mustard chicken casserole is an all year round dish. Serve it with a side salad and some couscous semolina or mashed potatoes, and this is done!
For this mustard chicken casserole you can use a whole chicken (cut in pieces), chicken Maryland or even chicken drumsticks. In this recipe I used drumsticks (less preparation).
As with all casseroles, what is important is the balance of flavours. If you choose not to follow a recipe (like I often do), you need a vision of what dish you want to achieve so to select the right spices and garnish. Don’t worry, here you only have to follow the recipe.
Level of cooking – easy
Time including preparation and cooking – 1 hour
Ingredients – for 7, adapt to your need:
14 chicken drumsticks (two drumsticks per person)
1 onion peeled and sliced
3 generous tablespoons of Dijon Mustard
2 teaspoon mild paprika
Salt, pepper
Rosemary, thyme (use what you have available), about 1 tablespoon worth
a handful olives green or black
50 g butter
1 glass white wine, 1 to 2 glasses of water
200 g fresh small button mushrooms
thickened cream
Method
Heat up 1/4 of the butter in a thick bottom pan, add the sliced onions and reduce the heat to medium. You want to reduce your onion and “melt” them but not burn them. Stir from time to time. It should take about 5 minutes. When the onions are soft and translucent (maybe a little brown, this is ok), transfer to a large bowl.
On high heat, add half of the remaining butter, once it is melted add half of the meat and brown (or grill) one side, then when grilled turned around the pieces to brown the other side. When done, remove from the frypan and reserve with the onions. Repeat with the rest of the meat.
In the large bowl, add the mustard, salt and pepper to taste, the fresh herbs and the olives, toss using your hands (or a large spoon).
4. Place in a thick base frypan with a lid or casserole dish, add the wine and water and cook for 40 minutes or so in a small simmer. The chicken must be cooked. When the chicken is about cooked, add the mushroom. Before serving, add the cream, about 200 mL (to your taste).
5. Serve with mashed potatoes or couscous semolina, a side salad or steamed greens.
Leftover next day!This is a photo from a friend wh had dinner that night with us and reproduced it the next day. I did not take any photo of the whole dish I made.
