Chicken Bacon And Leek Pot Pie/casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 kg chicken thigh, boneless and large dice
• 100 g bacon, smoky, big dice
• 1 onion, small, diced
• 1 celery rib, diced
• 150 g canned mushrooms, thick sliced
• 1/2 cup plain flour
• 1 1/2 tablespoons oil
• 1 leek, chopped, only
• 1/2 cup wine, not too dry
• 2 -3 cups chicken stock
• 1 teaspoon salt
• 2 -3 teaspoons lemon pepper
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper, black, course
• 2 teaspoons mixed italian herbs, the kind that has chili and garlic in it
• 2 tablespoons italian parsley, chopped
• cayenne pepper, a couple of shakes (optional)
• cornflour, to mix

Recipe

• 1 cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
• 2 add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
• 3 return the chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. thicken with some cornflour mixed with a small amount of water if necessary.
• 4 you can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.