Creamy Chicken and Leek Casserole with Bacon
60% автентично · European-inspired
A richer, more decadent take on chicken and leeks, incorporating crispy bacon and a creamy cheese sauce, baked into a comforting casserole. This version adds a Western European twist.
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Съставки
- Chicken thighs, boneless, skinless700 g
- Leeks, white and light green parts400 g
- Bacon, diced150 g
- Butter40 g
- All-purpose flour30 g
- Milk400 ml
- Chicken broth150 ml
- Gruyere cheese, grated100 g
- Saltto taste
- Black pepperto taste
- Nutmeg, grated (optional)pinch
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Dice chicken thighs into bite-sized pieces. Season with salt and pepper.
- 3
Clean and slice leeks into thin rounds.
- 4
In a skillet, cook diced bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
- 5
Add butter to the skillet with bacon fat. Add chicken pieces and brown them. Remove chicken and set aside.
- 6
Add leeks to the skillet and sauté until softened, about 5 minutes.
- 7
Sprinkle flour over the leeks and cook for 1 minute, stirring constantly, to form a roux.
- 8
Gradually whisk in milk and chicken broth until smooth. Bring to a simmer and cook until thickened.
- 9
Stir in grated Gruyere cheese until melted. Season with salt, pepper, and nutmeg (if using).
- 10
Return chicken to the sauce. Pour the mixture into a baking dish.
- 11
Top with crispy bacon. Bake for 25-30 minutes, or until golden and bubbly.
- 12
Let stand for a few minutes before serving.
