Creamy Chicken Casserole

foodandwine.com

TWCoffey

8 small boneless, skinless chicken thighs (about 2 ¼ pounds)

1 ¾ teaspoons kosher salt, plus more to taste

1 ¼ teaspoons black pepper, divided

5 tablespoons unsalted butter, divided

2 medium (about 12-ounce) leeks

5 garlic cloves, divided

1 ¼ pounds turnips (about 3 medium turnips), peeled and cut into ½-inch pieces

2 tablespoons all-purpose flour

1 cup chicken stock

3 tablespoons (1 ½ ounces) Cognac

2 tablespoons (1 ounce) dry sherry

¾ cup heavy cream

1 tablespoon Dijon mustard

1 ½ teaspoons finely chopped fresh thyme, plus thyme sprigs for garnish

½ teaspoon ground nutmeg

5 ounces Gruyère or aged Gouda cheese, grated (about 1 ¼ cups)

3 tablespoons olive oil

1 ½ cups fresh breadcrumbs (from 1 small French bread loaf)

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