About this recipe:For winter comfort, serve this creamy chicken and vegetable casserole with mashed potatoes or polenta and seasonal greens.
2 tbsp vegetable oil
1 oven-ready chicken, around 1.8kg, jointed into 6 pieces
400g carrots, peeled and cut into chunky batons
1kg leeks, white ends sliced and green ends shredded
25g fresh flat-leaf parsley
600ml chicken stock
2 egg yolks
2 tbsp crème fraîche
salt and freshly ground black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Cook:1hr › Ready in:1hr40min
Heat the oil in a large flameproof casserole or deep frying pan. Add the chicken and brown it on all sides for 8–10 minutes, over a medium heat. Remove and set aside. Melt the butter in the casserole or pan. Add the carrots and the whites of the leeks. Stir well, cover and cook gently for 10 minutes, over a low heat. Season with salt and pepper.
Place the chicken pieces on top of the vegetables. Scatter over about two thirds of the parsley sprigs and the shredded leek-greens. Pour over stock to cover, bring to the boil, then reduce the heat, cover and simmer for 1 hour or until the chicken is tender.
Discard the parsley. Lift out the vegetables and chicken using a draining spoon and put on a serving dish.
Boil the stock left in the pan over a high heat for 5 minutes until reduced by a third. Reduce the heat.
Mix the egg yolks with the crème fraîche. Gradually blend this mixture into the reduced stock and simmer gently, stirring for 2 minutes, until thickened. Do not let the sauce boil. Roughly chop the remaining parsley. Pour the sauce over the chicken and sprinkle with the parsley.
*This dish also works well with fish. Use chunky fillets of white fish and gently simmer in fish stock for 20–30 minutes. *Use the leftover egg whites to make a sweet soufflé omelette. Whisk until the whites form soft peaks, then fold in one to two whole eggs and 1/2 tbsp caster sugar. Cook in a non-stick frying pan, then spread the omelette with warmed jam and fold in half.