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Make this rich and creamy chicken and mushroom dish ahead of time and freeze: just what you need if you're expecting a crowd at Christmas. See method
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Freezing and defrosting guidelines
To freeze, prepare until the end of step 6, omitting step 5. Cover the chicken in foil, leave to cool, then put in a freezerproof container on top of the cooled sauce. To reheat, remove from the freezer the day before you want to eat and defrost in the fridge. Preheat the oven to gas 4, 180°C, fan 160°C. Put in a roasting tin, cover with foil and pierce it a few times. Heat for 25 mins while you cook the leeks, then remove the foil and roast for a further 10-15 mins until the chicken is piping hot and the skin is crisp. Once reheated from frozen, eat on the same day – do not reheat a second time.
See more chicken and mushroom recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.