A classic chicken casserole is the ultimate one pot dinner for the cooler months

Ingredients
• 2 tablespoons extra virgin olive oil
• 6 chicken thigh fillets
• 1 leek, trimmed and chopped - white part only
• 2 celery stalks - sliced
• 2 large carrots - sliced thickly
• 2 garlic cloves - sliced
• 35 grams plain flour
• 2 teaspoons Dijon mustard
• 125 millilitres dry white wine
• 375 millilitres Massel chicken style liquid stock - see Note 1
• 2 large potatoes, peeled - roughly chopped
• 3 fresh thyme sprigs
• 200 grams button mushrooms - see Note 2
• 185 millilitres thickened cream - plus extra to drizzle - optional
Fresh parsley to serve
Crusty bread to serve

• Note 1 - use whatever chicken stock you prefer or make using chicken stock powder or cubes
• Note 2 - do not like mushrooms - omit

Method
• Step 1
Preheat oven to 160•C or 140•C Fan Forced
• Step 2
Heat half the oil in a large, heavy based casserole dish over medium-high heat. Cook chicken for 5 minutes turning or until browned. Transfer to a bowl.
• Step 3
Heat remaining oil in the same dish over medium-high heat. Cook leek, celery and carrot, stirring for 4-5 minutes until the leek begins to softens. Add garlic and thyme, cook 30 seconds or until fragrant. Add flour and mustard, stirring to coat the vegetables. Stir in the wine and simmer until reduced by half. Gradually stir in the stock until well combined.
Step 4
• Return chicken and resting juices to the dish and add the potato. Season. Cover. Bake for 30 minutes. Add mushrooms - if using, and bake for a further 1 hour, or until the chicken and vegetables are tender.
Step 5
• Remove thyme stalks. Using 2 forks roughly shred the chicken. Stir in the cream. Sprinkle casserole with parsley and drizzle over extra cream if using.
Serve with crusty bread

Serves 6

Original recipe from Taste