Chicken Bacon Leek Casserole
St. Patrick’s Day doesn’t always have to be about corned beef and cabbage. Try this delicious chicken dish with bacon, leeks and a creamy tarragon sauce.
Servings: 4 -6 servings
Ingredients
- 2 Tbsp. olive oil
- 3 lb. chicken cut up, bones removed from breasts
- 8 oz. bacon cut into wide lardons
- 1 large leek white and light green parts only, cleaned well and sliced
- 1 cup chicken or vegetable broth
- 1 cup half and half cream
- 1 tsp. dried tarragon
- Salt and pepper to taste
Instructions
- In a large saute pan cook bacon and leeks for 5 min. until the bacon is cooked but not crisp. Transfer to a paper towel lined plate and keep warm. Drain pan if needed.
- Season chicken on both sides with salt and pepper. Add the olive oil to the pan on medium high heat and place chicken in skin side down. Cook until browned, then turn chicken over. Reduce heat to medium and cover and cook for 15-20 min. until chicken reads 165F. on a thermometer. Remove chicken to a casserole dish and keep warm. Drain fat from pan. Add the stock and heat, scraping up the bits from the pan. Add the cream and tarragon and reduce the sauce until thickened. Adjust seasoning.
- Top the chicken with the bacon and leeks and pour the tarragon cream sauce over and serve.