CREAMY CHICKEN, BACON & LEEK CASSEROLE

This casserole is a hearty meal, packed full of vegies and is delicious served with warm crusty bread.

                                                    CREAMY CHICKEN, BACON and LEEK CASSEROLE


1 kg Chicken Thigh Fillets, trimmed
2 T Olive Oil
1 Onion, chopped
2 cloves garlic, crushed
1 stick Celery, chopped
6 bacon Rashers, chopped
1 large Leek, thinly sliced
1 T finely chopped fresh Thyme
50g Butter, chopped
1/3 cup Plain Flour
3 cups Chicken Stock
1 cup frozen Peas
Salt and Pepper, to taste
Fresh Thyme, to garnish
Crusty Bread and Green Salad, to serve


1. Cut chicken into 4cm pieces. Combine in a bowl with half the oil.


2. Heat a large stockpot over a high heat. Add chicken in 3 batches. Cook,
   stirring occasionally, for 5 minutes, or until brown. Transfer to a large
   bowl. Cover to keep warm.


3. Reduce heat to medium. Heat remaining oil in same stockpot. Add onion,
    garlic, celery, bacon, leek and thyme. Cook, stirring occasionally, for
    about 5 minutes, or until vegies are almost tender. Add to chicken in bowl.


4. Melt butter in stockpot. Add flour. Cook, stirring for 1 minute, or until
   bubbling. Gradually whisk in stock, until smooth. Return chicken and
   vegies to pot. bring to boil. Simmer uncovered, stirring, for 30 minutes,
   or until chicken is tender and sauce thickened. Add peas. Cook for 5 
   minutes, or until tender. Season


5. Garnish with thyme. Serve with crusty bread and green salad.