Chicken, Leek and Bacon Casserole

What a blogging tragic I have become.  One night this week I really didn't need to cook at all - I had some Spag Bol left over in the freezer that "The Darlings" would have quite happily eaten - but no, I had to cook a meal, just so I could tell you all about it the next day.  Big Mistake.  First of all I should have known that the meal I was about to make (Fettucini Carbonara) would have made them turn their "darling" little noses up.  But I guess I tried too hard, and the meal really wasn't even worth writing about!!  So there you have it - the reason it has been a slow (and disasterous week in this kitchen!)

So let's get over that and onto a success.

There is nothing that warms up your senses and the cockles of your heart more than a nice casserole.  You smell it cooking - the oven heats up the kitchen (which in my house is very much appreciated!) and then you get to sit down to a lovely hot dinner at the end of it.

Chicken, Leek and Bacon Casserole


Serves 6


1.2 kg chicken thighs (this will give you approx. 7 pieces)
2 medium leeks, trimmed, halved, washed, sliced
250g bacon, trimmed, chopped
2 cloves crushed garlic
2 tbs fresh thyme leaves
1/2 cup dry white wine
1/4 cup plain flour
2 cups chicken stock
250g button mushrooms, quartered


Preheat the oven to 160 Degrees C (fan forced).  Heat a large heavy based, flameproof casserole dish over medium heat.  Add a small amount of olive oil, cook the chicken in batches, for 5-6 minutes, or until golden.  Transfer to a plate.  It may stick to the pan, don't worry - just scrape up the bits in between batches and put with the rest of the chicken.


Reheat the pan, and add the bacon, garlic, leek and thyme.  You really don't need any oil - the fat in the bacon should be sufficient.  Cook, stirring for around 3 minutes, or until the leek is soft.


Add the wine, bring to the boil, stir in the flour (make sure you sprinkle it evenly over the dish to prevent lumps).  Cook for 1 minute.  Slowly add the chicken stock, stirring constantly.


Add the chicken back into the casserole dish, and add the mushrooms.


Bring to the boil.  Cover, and transfer to the oven.  Bake for 1 hour.  Remove the lid, and bake for an additional 30 minutes, or until the chicken is tender.


Serve with mashed potato and steamed green beans.


A lovely easy winter casserole.  What could be better?  Well Dear Readers I hope all have had a good week in the kitchen - I know a couple of readers have been very busy, and from all accounts their families are very happy too!!

Please don't be turned off by my photography - it tasted much better than this photo looks!  Perhaps I better go to Food Stylist school!?!?!

One Pot Sausage Hot Pot

You know I am not sure that I really like long weekends.  They lull you into a false sense of security.  You put off doing jobs because you know that you have three long days to do things in, as opposed to two, and then WHAMMO before you know it the third day is upon you and you have so much to do, how are you going to get it all done!! Then you have the old favourite day of the week "monday" which is actually Tuesday, and you are all confused.  You forget which day you are really on, what sport is on today, what day is it again???

So that brings me to Tuesday.... tennis night, gym night.  Home at 7'ish.  What to cook - something that can be consumed relatively easily so that MasterChef can be watched (you know that is NEVER going to happen don't you??).  I tried - why do they have to have a 30 minute show on Tuesday night - I barely saw the credits last night - thank god for the internet!!!  Will have to catch it sometime next weekend!

What did we have for dinner last night?  An all in one pot (well except for the pasta, which was actually an afterthought anyway as I was starving because I had only a banana for lunch - too busy catching up on all those jobs I missed out on during the weekend!!)

...One Pot Sausage Hot Pot


Serves 5


1kg extra lean beef chipolata sausages (I used the Peppercorn ones - they have hidden veggies in them!!)
1 onion, chopped
2 cloves crushed garlic
400g can cannellini beans, drained, rinsed
800g can diced tomatoes
1/4 cup barbeque sauce
1 tbs brown sugar


Real easy - brown off the sausages - you don't need to cook them right through.  If you have a good non stick fry pan you wont need any oil.  Put the sausages to one side.  


Add a small amount of oil to the pan and add the onions and garlic.  Cook for 5-6 minutes, or until the onion has softened.  Add the beans, tomaotes, barbeque sauce and sugar.  Mix well.  Return the sausages to the pan.  Cook on medium heat for approximately 25 minutes, or until the sausages are cooked, and the sauce has thickened.


Serve with risoni pasta and bread.

A meal that they will all eat, so easy to cook, and not much washing up!!!

So what is for Wednesday night's dinner.... always a dilemma.  Will have to ponder more on that as the day goes on!!