Recipe: Chicken, Bacon & Leek Casserole

chickenAs mentioned in my recent Seven Days, Seven Dinners post, this is a great recipe for the transition into Autumn, when we’re craving some comfort food, but not yet ready for full-on winter warmers.

It could easily be adapted for slow cooking as well, though I’ve personally given up doing chicken in the slow cooker as I find it very often overcooks and goes stringy.


  • 2 large chicken breasts
  • 4 slices streaky bacon
  • 1 large onion
  • 2 cloves garlic
  • 2 med leeks
  • Thyme
  • White wine
  • Olive oil
  • Stock cube
  • Flour


1. Chop the onion and bacon, and fry in olive oil until browned. Add garlic and chicken. Meanwhile chop leeks into rounds and put into a casserole dish.

2. Fry for a couple of mins, then add thyme to taste, and stir in a heaped tablespoon of flour. Add a good slug of white wine, and stir well, bubble for a couple of mins.

3. Add chicken mixture to leeks in casserole dish, you can also crumble in a stock cube and add a bit of boiling water at this point if you like. Season to taste.

4. Bung in the oven at about 170C for about an hour.

I served with with mustard mashed potatoes and peas, but it would go equally well with rice and/or any green veg.  Delicious!



8 thoughts on “Recipe: Chicken, Bacon & Leek Casserole

  1. I always use chicken thighs in the slow cooker but on the bone. Always tender and delicious. I hardly ever use breast for cooking except for quick stir fry. Going to do the jerk pork this week.

    • I always find chicken thighs in Spain so much less fatty than over here. I don’t like the ones we get here very much. In fact, chicken in Spain is generally far more tasty and a nicer texture than in the Uk, I think.

      • Only if you get it at the market. Our local Mercadona have gone downhill. All the meat has become much more expensive and quality has diminished in the ten years we have been here. A normal size chicken is about 5 to 6 euros and the local market is normally 7 to 8. Fish though still great is ridiculous. 8 euros for a kilo of sardines used to be half that price.

  2. That looks so good, I use chicken thighs in the slow cooker but I am afraid I do spend a lot of time cutting them up and only using the good bits, I detest fatty stringy stuff and a lot goes in the bin. Mustard mash is so nice and comforting. x Dawn

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