Eunice Power's Chicken, Leek & Mushroom Casserole in White Wine Cream
This dish is a firm favourite with my lovely clients for parties and buffets or as bowl food. It’s a real crowd-pleaser. If you prefer a thicker sauce, you can add a heaped teaspoon of flour to the leek and mushroom before adding the stock and wine reduct
Ingredients
200ml chicken stock
200ml white wine
6 chicken fillets
30ml olive oil
30g butter
1 leek, outer leaves and tops removed, washed thoroughly and sliced
250g mixed mushrooms (or flat-cap mushrooms), sliced
2 cloves of garlic, finely chopped
240ml cream
small bunch of fresh tarragon, leaves stripped and finely chopped (or 1 scant tsp dried tarragon)
sea salt and black pepper
Recipe from My Irish Kitchen Table by Eunice Power (Gill Books)
Subscribe to access all of the Irish Examiner.
