Hearty and comforting chicken and leek casserole recipe

This delicious and easy-to-make chicken and leek casserole is perfect for a cozy weeknight dinner. Tender chicken thighs, leeks, carrots, and potatoes are simmered in a flavorful broth until perfectly tender. Serve with crusty bread for a satisfying meal.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 leeks, white and light green parts sliced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 2 cloves of garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions

1. Preheat the oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. In a large oven-safe skillet, heat olive oil over medium-high heat.
4. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. Add leeks, carrots, and potatoes to the skillet and cook until slightly softened, about 5 minutes.
7. Add garlic and cook for an additional minute.
8. Return the chicken to the skillet and pour in chicken broth and heavy cream.
9. Bring to a simmer, then cover and transfer to the oven.
10. Bake for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
11. Garnish with chopped parsley before serving.

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