Mustard Chicken Casserole

• 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

1. Preheat the oven to 325u0b0F. 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.
2. 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.
3. 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.

bay leaf, thyme, parsley, chicken, chicken thighs, flour, olive oil, leeks, garlic, white wine, chicken stock, new potatoes, button mushrooms, grain mustard, heavy cream, frozen baby peas

Taken from recipes-plus.com/api/v2.0/recipes/27072 (may not work)