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Creamy chicken casserole

⏱ Prep 20 min · Cook 40 min❄ Freezes up to 3 months

Portions:

Ingredients

Chicken thighs, boneless, cut into chunks1000g

Leek, sliced3

Mushrooms, chestnut, sliced300g

Onion, finely diced1

Garlic cloves, minced2

Carrot, thinly sliced1

Spinach, baby100g

Chicken stock400ml

Crème fraîche200g

Olive oil2 tbsp

Dried thyme1 tsp

Black pepper0.5 tsp

1.Brown the chicken: heat the olive oil in a large pan over medium-high heat. Brown the chicken thighs on all sides, then lift out and set aside.
2.Cook the vegetables: in the same pan, cook the leeks, onion and carrot until softened, about 6 minutes. Add the mushrooms and garlic and cook for a further 4 minutes.
3.Build the sauce: return the chicken to the pan with the stock, dried thyme and black pepper. Simmer until the chicken is cooked through.
4.Finish the sauce: stir in the crème fraîche and spinach until the spinach has wilted right down and the sauce is creamy, then remove from the heat.
5.To freeze, cool completely then transfer to an oven-safe dish, cover tightly and freeze.

1.Serve straight away or, if reheating from chilled, cover with foil and bake at 180°C (fan 160°C) for 20-25 minutes, until piping hot throughout.