Chicken and Leek Casserole
Chicken and egg provide complete protein, while celeriac, carrot, and leek add fiber and aroma. Baking makes the meat tender and the sour cream sauce thick and creamy, with a lingering herb flavor.
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Inventory: Oven
952
Servings: 8 (1 serving ≈ 383 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil the chicken (1200 g) in water (1000 g) with carrot (100 g), onion (100 g), celery root (250 g), thyme (1 g), oregano (1 g), rosemary (1 g), dried marjoram (1 g), table salt (5 g), and black pepper (1 g).
Remove the chicken, cool it, separate the meat from the bones and skin, cut it, and place it in a baking dish.
Slice the leek (200 g), fry it in butter (50 g), add sour cream 30% (90 g), the egg (50 g), parsley (10 g), and lemon zest (5 g), then heat until thickened.
Cover the chicken with the sauce and bake for 35–40 minutes at 180 °C.
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