This dish is great for a weeknight meal or for an elegant dinner with friends. For this recipe, you will need a 12 cup capacity casserole dish. To save time, cook through bacon, leeks, mushrooms and garlic – allow to cool, then date and freeze for a future date.

Ingredients:

5 bacon slices, diced

1/2 lb spinach

2 cups mushrooms, sliced

1 lbs chicken thighs

2 tsp flour

5 fresh thyme sprigs

2 leeks, finely sliced

1 tbsp/1 tbs olive oil

1/2 cup heavy cream

1 cup chicken or vegetable stock

1 cup white wine

Preparation:

1. Preheat oven to 356°F.

2. Brown the chicken in batches in a little olive oil and set aside.

3. Cook bacon, leek, mushrooms and garlic. Stir through flour for one minute. Add stock and wine and bring mixture to a boil.

4. Place chicken and mixture into a casserole dish. Stir thyme and cream through. Bake for 1 hour or until chicken is cooked through. Serve with steamed spinach.

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