Recipe - Creamy Chicken Casserole

This is one of those dishes that's not very photogenic - but it makes up for it in taste!

I served this with just some green veg as it has everything else you need in the one pot!

1Tbsp Vegetable Oil

750g Chicken thighs and drumsticks, skin on and seasoned

2 Leeks, halved and sliced

4 Rashers of bacon, chopped

150g Buttom mushrooms, sliced

2 Large potates, skin on, halved and sliced

125ml White Wine

1 Chicken stock cube

150ml Double Cream

Chopped parsley

Heat oven to 180C.  Heat oil in a flameproof casserole over med-high heat.  Cook the chicken for 4-5 mins on each side until browned.  Transfer to a bowl.

Add leeks and bacon to the same pan and saute for 4-5 mins.  Add the mushrooms and potatoes and cook for 3-4 minutes, stirring.Add the wine and cook for another minute.  Stir in the cream, crumble in the stock cube and add 250ml boiling water.  Return the chicken to the pan, cover and bake in the oven for 1 hour 15 mins - or until chicken is cooked through.  Garnish with chopped parsley and serve with a green veg.