Chicken Leek and Bacon Casserole

Ingredients (serves 4)

• 2 tablespoons olive oil
• 40g butter
• 8 chicken thigh cutlets
• 2 medium leeks, trimmed, halved, washed, sliced
• 4 rashers middle bacon, trimmed, chopped
• 2 garlic cloves, crushed
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine
• 1/4 cup plain flour
• 2 cups chicken stock
• 200g button mushrooms, quartered
• Mashed potato, to serve

Method

1. Preheat oven to 180°C/160°C 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.
2. Heat remaining oil and butter in dish. Add leek, bacon, garlic and thyme. Cook, stirring, for 3 minutes or until leek has softened. Add wine. Bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly. Return chicken to dish. Add mushrooms.
3. Cover. Bring to the boil. Transfer to oven. Bake for 1 hour. Remove lid. Bake, uncovered, for 30 minutes or until chicken is tender. Serve with mashed potato.

Notes

• 
  Super saver: Use cup mushrooms instead of button and save around $2.39 in total.