Chicken, leek and mushroom casserole

• servings: 6 servings

Ingredients

8 (about 2.2kg) chicken thigh pieces

1 tbsp 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 tbsp plain flour

250ml (1 cup) Chicken stock

250ml (1 cup) white wine

6 sprigs fresh thyme

125ml (1/2 cup) thickened cream

Mashed potato, to serve

Directions

Brown chicken in slow cooker until golden. Transfer to a plate. Use kitchen paper to wipe the dish to remove excess fat.

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.

Return the chicken to the slow cooker. Cover and slow cook for 8 hours.

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

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