Chicken, Mustard and Sage Casserole
2kg thigh cutlets, fat and skin removed
1/3 cup plain flour
1/4 cup olive oil
3 large leeks, washed and sliced thickly
2 cloves garlic, crushed
1/2 cup dry white wine
1kg kumara, peeled and cut into large chunks
1 cup chicken stock
Zest of one lemon
2 tablespoons Dijon mustard
Salt and pepper
1 tablespoon chopped fresh sage
1. Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan and cook chicken in batches until brown. Transfer to a plate.
2. Heat remaining oil in frypan, cook leeks and garlic together until leeks have softened. Add wine and cook for 1 minute or until the alcohol has evaporated.
3. Place kumara into the base of slow cooker and top with chicken and onion mixture. Add remaining ingredients, except sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Season to taste and sprinkle with sage. Serve with rice.