Mustard Chicken Casserole - cooking recipe

Ingredients

1 None bay leaf
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley plus 2 tbsp chopped
4 None chicken drumsticks, skin removed
4 None boneless skinless chicken thighs, trimmed and halved
1/4 cup flour, seasoned with salt and pepper
2 tbsp olive oil
2 medium leeks, white part only, halved lengthwise, sliced
2 cloves garlic, crushed
1/2 cup dry white wine
1 cup chicken stock
8 None new potatoes, halved
10 None button mushrooms, thickly sliced
1 tbsp coarse grain mustard
1/4 cup heavy cream
3/4 cup frozen baby peas, thawed

Preparation

Preheat the oven to 325\u00b0F. Make a bouquet garni by tying the bay leaf, thyme and parsley sprigs together with kitchen string; set aside. Toss the chicken in seasoned flour until well coated; shake off excess flour.
Heat 2 tsp of the oil in a Dutch oven on medium-high heat. Cook 1/2 the chicken until browned all over. Remove from pan. Repeat with another 2 tsp oil and the remaining chicken. Add the remaining 2 tsp oil to the same pan and cook the leeks on medium heat for 2 mins, or until softened slightly but not browned. Add the garlic and cook, stirring, for 1 min, or until aromatic. Add the wine and bring to a boil. Cook, stirring, until reduced by about half.
Return the chicken with any juices to the pan. Add the bouquet garni, stock, potatoes and mushrooms, and stir to combine. Bring to a boil. Cover and bake in the oven for 1 hour, or until chicken is very tender. Stir in the mustard, cream, peas and chopped parsley. Cover and stand for 5 mins. Remove bouquet garni and serve.