How to make
The chicken is patted dry with kitchen paper, then seasoned well with salt and black pepper. This helps the pieces brown properly and gives the spring chicken casserole a deeper, more savoury flavour.
The oven is preheated to 180°C / 350°F. In a large ovenproof casserole dish, the olive oil is heated over medium-high heat. The chicken pieces are placed in the pan and browned for 4-5 minutes on each side, until golden. They do not need to be cooked through at this stage. Once browned, the chicken is transferred to a plate.
The leeks are trimmed, washed carefully between the layers and sliced into rounds. The potatoes are peeled or scrubbed, then cut into large bite-sized chunks. Butter is added to the same casserole dish, followed by the leeks. They are cooked for 6-8 minutes over medium heat, stirring now and then, until softened but not browned. The garlic and thyme go in for 1 minute, just until fragrant.
The potatoes are stirred through the leeks, then the chicken stock and Dijon mustard are added. The bottom of the dish is scraped gently so any browned bits mix into the sauce. The chicken is returned to the casserole, sitting partly above the liquid so it can keep some colour while the potatoes cook underneath.
The dish is covered with a lid and baked for 35 minutes. After that, the lid is removed and the casserole is baked for another 10-15 minutes, until the potatoes are tender and the chicken is fully cooked. The safest check is an internal temperature of 74°C / 165°F at the thickest part of the meat.
The peas and double cream are stirred into the hot sauce, then the casserole is returned to the oven for 5-8 minutes. The sauce should look creamy and lightly thickened, while the peas stay bright and sweet. If a thicker sauce is preferred, a few potato pieces can be gently crushed into the liquid.
Before serving, the casserole is left to rest for 5 minutes. It is finished with chopped chives and fresh mint leaves, which make the dish taste lighter and more spring-like. This spring chicken casserole with potatoes, leeks and peas is best served warm with slices of crusty bread for the sauce.
Leftovers can be cooled, covered and kept in the fridge for up to 2 days. They should be reheated gently on the hob or in the oven until piping hot, adding a splash of stock if the sauce has thickened too much.
For more hearty chicken recipes, try the aromatic chicken kavarma with leeks and mushrooms, the golden chicken stromboli and the saucy chicken pizzaiola for a tasty homemade meal.
