Herby Chicken, Leek and Mushroom Casserole

This delicious meal is perfect for a Sunday meal served alongside some buttery mash and seasonal veggies. It’s a super-easy one-pot dish that is great at any time of the year!

SERVES: 4

INGREDIENTS

• 6 skinless, boneless chicken thighs
• 100g unsmoked diced pancetta
• 1 cup (100g) sliced mushrooms
• 1 cup (120g) frozen chopped leeks
• 3 tsp frozen chopped garlic
• handful of fresh parsley, finely chopped
• handful of fresh tarragon, finely chopped
• 1 chicken stock cube, crumbled
• 100g cream cheese
• salt and pepper
• 1 tbsp olive oil

METHOD - if making ahead for the fridge of freezer

1. Place the chicken and pancetta in a large labelled freezer bag.

2. Put the rest of the ingredients into a medium freezer bag and seal.

3. Slide the smaller bag inside the large bag and seal. Freeze flat.

4. Once you are ready to cook, to finish on the hob: Remove the bags from the freezer and leave to fully defrost. Place a large, deep-sided casserole dish on a medium heat and add the olive oil. Once hot, add the chicken and pancetta and brown all over.

5. Add the rest of the ingredients and 1 cup (240ml) of water and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through.

6. Or in a slow cooker: Remove the bags from the freezer and leave to fully defrost. Turn the slow cooker to the sauté setting and add the olive oil. Once hot, add the chicken and pancetta and cook until browned all over. Tip in the rest of the ingredients, pour in ½ cup (120ml) of water and mix well. Pop on the lid and cook for 3 hours on high, or 6 hours on low, until the chicken is cooked through.

METHOD - if cooking now

1. Hob: Place a large, deep-sided casserole dish over a medium heat and add the olive oil. Once hot, add the chicken and pancetta and brown all over. Add the rest of the ingredients and 1 cup (240ml) water and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through.

2. Slow cooker: Turn the slow cooker to the sauté setting and add the olive oil. Once hot, add the chicken and pancetta and cook until browned all over. Tip in the rest of the ingredients, pour over ½ cup (120ml) water and mix well. Pop on the lid and cook for 3 hours on high, or 6 hours on low, until the chicken is cooked through.

Tip: If using a slow cooker, you may want to thicken the sauce. Combine 1 tablespoon of cornflour with 2 tablespoons of cold water to make a paste. Stir into the slow cooker at the end of the cooking time, while the stew is still piping hot.