Chicken and Vegetable Casserole

Ingredients (serves 8)

• 1/4 cup plain flour
• 8 Steggles skinless chicken thigh fillets, trimmed, halved
• Olive oil cooking spray
• 1 medium leek, trimmed, halved, washed, roughly chopped
• 3 cups salt-reduced chicken stock
• 2 medium carrots, peeled, chopped
• 1 medium turnip, trimmed, peeled, chopped
• 600g nicola potatoes, peeled, chopped
• 3 sprigs fresh thyme
• 3 dried bay leaves
• 1 cup dry white wine
• 75g baby spinach

Method

1. Place flour and chicken in a bowl. Toss to coat. Remove chicken from bowl, shaking off excess flour. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Cook chicken, in batches, for 4 minutes each side or until golden. Transfer to a plate.
2. Add leek and 1/2 cup stock to pan. Cook for 3 to 4 minutes or until softened. Add chicken, carrot, turnip, potato, thyme, bay leaves, wine and remaining stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until chicken is cooked through and vegetables are tender. Remove and discard bay leaves. Stir through spinach. Season with pepper. Serve.