Chicken, Bacon and Mushroom Stew
Main
Ingredients
1 tablespoon olive oil
350 grams streaky bacon slices, cut widthways into thin strips
12 chicken lovely legs (1.5kg)
2 medium leeks (700g), white part only, sliced thinly
400 grams button mushrooms, trimmed
3 cloves garlic, crushed
2 tablespoons plain flour
½ cup (125ml) dry white wine
2 cups (500ml) chicken stock
2 tablespoons wholegrain mustard
2 tablespoons fresh thyme leaves, plus extra to serve
sour cream, to serve (optional)
Directions
Heat oil in a 5 litre (20-cup) cast iron or other flameproof casserole dish (see tip) over medium-high heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Transfer to a large plate.
Cook chicken in dish, in batches, turning, for 10 minutes or until browned all over; transfer each batch to plate with bacon.
Add leek and mushrooms to dish; cook, stirring, for 5 minutes or until softened. Add garlic and flour; cook, stirring, for 30 seconds or until mixture looks dry. Gradually stir in wine, stock, mustard and thyme. Return chicken and bacon to dish; bring to the boil. Reduce heat to low; cook, covered, for 1½ hours or until chicken is very tender. Season to taste.
Serve half the chicken stew topped with extra thyme and sour cream. Transfer remaining chicken stew to an airtight container; cool, then store.
Nutrition
Serving Size: Serves 6