Chicken, leek and mushroom casserole

Ingredients 

8 (about 2.2kg) chicken thigh pieces

1 tablespoon olive oil

250g rindless bacon rashers, coarsely chopped

2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices

400g button mushrooms, halved

2 garlic cloves, crushed

2 tablespoons plain flour

250ml (1 cup) salt-reduced chicken stock

250ml (1 cup) white wine

6 sprigs fresh thyme

125ml (1/2 cup) thickened cream

Mashed potato, to serve

Method 

Step 1

In a fry pan Add some of the olive oil and half the chicken and cook for 3-4 minutes each side or until chicken has reached a golden colour  Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper on the plate to drain chicken to remove excess fat.

Step 2

Heat rest of the 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 slow cooker dish. Cover and cook so high for  2 hours 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.