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Chicken and Leek Casserole




Source of Recipe


blue-paged book






Recipe Introduction


serves 6 (but I imagine there would be some leftovers)

You could use zucchini, pumpkin, corn, okra, squash, capsicum whatever alternatives you want in this recipe so use what you have on hand.





List of Ingredients



• 6 skinless half chicken breasts
  
• 1 tsp chilli sauce
  
• 6 leeks, julienned
  
• 2 cups celery, cut into chunks
  
• 3 medium potatoes, peeled and cut into chunks
  
• 2 cups finely sliced carrot
  
• 6 cups chicken stock
  
• 400g can tomato pieces in juice
  
• black pepper
  
• 1/2 cup chopped parsley
  






Instructions



1. Cut chicken breasts in chunks and place in flameproof casserole dish.
   
2. Add sauce, leeks, celery, potato and carrot. Pour over the stock. Bring to boil.
   
3. Simmer 20 minutes until all vegetables are tender.
   
4. Add tomatoes, pepper and parsley. Cover. Simmer 30 minutes. May be thickened with cornflour of you desire (I wouldn't)
   






Final Comments


I would be tempted to add a splash of wine or sherry, but that's just me...