Name: Chicken, Leek & Cider Casserole
Cook time: 4 h
Yield: 6
Ingredients: _ cup (70g) plain flour; 2kg chicken thigh cutlets, skin removed; 60g unsalted butter, chopped; 8 cloves garlic, bruised; 2 medium leeks (700g), halved, cut into 5cm pieces; 2 large pink lady apples (400g), cut into wedges; 6 sprigs fresh thyme, plus extra to serve; _ cup (70g) wholegrain mustard; 1_ cups (330ml) cider; 1 cup (250ml) chicken stock; crme frache, to serve; cheese toasts; 1 small sourdough baguette (200g), sliced thickly; 1 clove garlic, halved; 200g cheddar, sliced thinly; _ cup (35g) roasted hazelnuts, chopped coarsely

VMG Recipes