Chicken, leek and mushroom casserole

Step 1

Preheat oven to 180°C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.

Step 2

Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.

Step 3

Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.

Step 4

Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.

Step 5

Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.