Chicken Casserole With Leek and Vegetables

Ingredients

• 2 kg chicken pieces
• 1 white leek, sliced
• 2 diced carrots, medium
• 2 diced potatoes, large
• 1 diced sweet potato
• 1 stalk of diced celery

• 1 (400 g) can diced tomatoes
• 300 g sliced mushrooms
• 1 garlic clove
• 1 tablespoon thyme
• 1 liter chicken stock
• 2 tablespoons flour
• 2 tablespoons oil
• 6 tablespoons butter
• 2 tablespoons plain flour

Directions

1. 1

   Cook chicken pieces with tablespoon oil in pan and brown on both sides. Remove from pan and drain on paper towel.

2. 2

   Remove any excess fat from pan, add 1 tbsp of butter and cook potatoes, sweet potato, celery and carrots for 1 to 2 minutes and remove.

3. 3

   Cook mushrooms for 1 minute in 1 tbsp butter, remove.

4. 4

   Add 2 tbsp butter to pan with 1 tbsp oil, add sliced leeks and garlic and cook for 1 to 2 minutes until soft. Remove.

5. 5

   Add 2 tbsp butter to pan, add flour and cook for 1 minute or until butter is absorbed. Slowly add chicken stock stirring between additions until you have a smooth "gravy". Add additional stock or water if too thick. Add thyme and cook for 1 minute.

6. 6

   Put all ingredients into slow cooker or casserole dish and mix well. Slow cook for 6 hours or until meat is thoroughly cooked. If cooking in oven, chicken should be cooked in 1 to 1 1/2 hours.

7. 7

   Serve as is or with mash or noodles.

8. 8

   If you are cooking this in the oven, you may want to reduce this recipe in half to accommodate standard casserole dishes. I have a hungry family to feed so we cook enough for two dinners.

9. 9

   Leftovers can also be put in pie.