What is not to love about a warm and comforting chicken casserole? This version is one of our meals for four for under a fiver and another one-pot-wonder!
1 tbsp olive oil
1kg pack of bone in, skin-on chicken legs and/or thighs
1 onion, sliced
4 rashes smoked back bacon, cut into roughly 2cm pieces
150g small mushrooms, halved
3 medium carrots, scrubbed and cut into 1.5cm slices
20g (approx. 2 tbsp) plain flour
1 tsp dried thyme or 1 tbsp fresh thyme leaves
500ml homemade chicken stock or 1 chicken stock cube made with 500ml boiling water
1 medium leek, trimmed and cut into 1cm slices
Sea salt and freshly ground black pepper to taste
Preheat the oven to 190C/375F/Gas 5
Season the chicken pieces all over with salt and pepper.
Heat the oil in a large stove/oven proof casserole dish and fry the chicken on a medium heat for 5 minutes until nicely browned, turn and cook for 5 minutes on the other side then transfer to a plate and put to one side.
In the same pan add the onion, bacon and mushrooms and fry on a medium heat for 5 minutes until lightly browned, stirring regularly.
Add the carrots and flour and continue to stir.
Sprinkle in the thyme followed by the hot chicken stock, a little at a time, stirring continuously.
Add the chicken legs back into the pan, cover with a lid and place in the oven for 45 minutes.
Remove from the oven and stir in the leeks, returning to the oven for a further 15 minutes or until the leeks are cooked and the sauce has thickened.
Serve the casserole with a green vegetable of your choice.