creamy chicken and leek stew for 6-8

  • 1 whole chicken cut up in 8 pieces
  • two chicken breasts cut in one inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoon olive oil
  • 6 tablespoons of butter
  • 250g rindless bacon chopped
  • 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
  • 800  button mushrooms, halved
  • 4 garlic cloves, crushed
  • 4 tablespoons plain flour
  • 5 cups chicken stock
  •  (2 cup) white wine
  • 6 sprigs fresh thyme
  • 125ml (1/2 cup) thickened cream

method

Preheat oven to 350. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add olive oil and 2 tablespoon of butter, when melted add half the whole chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches.

Heat oil and butter in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil

Return the chicken and chicken breast pieces  to the dish. Cover and bake in oven for 40m minutes

Use tongs to transfer the chicken to a plate. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.

 

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