Preheat oven to 180C. In a large casserole with a lid heat 1 Tbsp oil and then cook chicken thighs and drumsticks for 3-4 mins on each side until nicely browned. Remove from pan and set aside.
To the same pan add 2 sliced leeks and 4 chopped rashers of bacon - cook for 3-4 minutes. Add some sliced button mushrooms and 2-3 potatoes, peeled and thickly sliced and cook for 2-3 more minutes. Add 125ml white wine and cook for 1 minute. Stir in a crumbled chicken stock cube and 150ml double cream with 250ml boiling water. Return the chicken and any juices to the pan, cover and bake in the oven for about 90 minutes -until chicken is well cooked through.
Enjoy!
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