Ingredients
- 2 tbsp olive oil
- 40g butter
- 8 chicken thigh cutlets
- 2 medium leeks, trimmed, halved, washed and sliced
- 4 rashers of middle bacon, trimmed and chopped
- 2 garlic cloves, crushed
- 2 tbsp fresh thyme leaves
- 1/2 cup dry white wine
- 1/4 cup of plain flour
- 2 cups of chicken stock
- 200g button mushrooms, quartered
- Mashed potato, to serve
Method
- Preheat oven to 180 degrees/160 degrees on fan forced. Heat half the oil and butter in a heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.
- Heat remaining oil and butter in a dish. Add leek, bacon, garlic and thyme. Cook, stirring for 3 minutes or until the leek has softened. Add wine and bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly. Return chicken to the dish and add mushrooms.
- Cover the dish and bring to the boil. Transfer to the oven and bake for 1 hour. Remove the lid and bake uncovered for another 30 minute
