Chicken & Spring Vegetable Casserole - Ainsley Harriott

Ingredients

• 1 tbsp light olive oil
• 4 chicken legs, skin-on and bone-in
• 3 smoked bacon rashers, roughly chopped
• 1 onion, chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, minced
• 300g new potatoes, halved if large
• 2 lemon thyme sprigs (or regular thyme)
• 1 bay leaf
• 100ml white wine
• 400ml chicken stock
• 150g baby broad beans or podded edamame (defrosted, if frozen)
• 200g spring greens or young kale, stalks removed, shredded
• 150g frozen petits pois, defrosted
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp double cream (optional)
• 2 tsp snipped chives
• zest of ½ lemon
• sea salt and freshly ground black pepper