Chicken, leek and mushroom casserole

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  500g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Garlic

  Raw

  2 cloves, minced or 6g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Thyme

  Fresh

  2 tbsp or 5g

• White wine

  Alcoholic beverage, table, fume blanc

  8 fl oz or 234g

• Chicken stock

  Soup, home-prepared

  1 ½ cup or 360g

• Mushrooms

  White, raw

  5 cup, pieces or slices or 350g

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat the oil in a large non-stick fry pan over a medium heat. Add in the chicken, season with salt and pepper and cook for 2-3 minutes, or until the chicken starts to colour. Mix in the leeks and garlic and cook for a further 2-3 minutes.Add the flour and thyme and stir to coat all the ingredients. Pour in the white wine, stock, mushrooms, zucchini and beans and transfer to a slow cooker for 6-8 hours.Alternatively, if cooking on the stove, bring to the boil then turn down to a gentle simmer and cook for 40-45 minutes, or until the vegetables are tender and the sauce is rich and thick.Serve with couscous or rice.

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