Lewis Chicken Casserole – Lewis of Sunningdale

Ingredients

• 8 chicken thighs, bone-in and skin-on
• 1 tablespoon of olive or sunflower oil
• 1 onion, thinly sliced
• 4 slices of smoked back bacon , chopped into approximately 2cm pieces
• 150g small mushrooms, halved (quarter them if larger)
• 3 medium carrots, peeled and sliced into roughly 1.5cm rounds
• 20g all-purpose flour (approximately 2 tablespoons)
• 1 teaspoon of dried thyme or 1 tablespoon of fresh thyme leaves
• 500ml hot chicken stock (prepared with 1 stock cube)
• 1 medium leek, trimmed and sliced into approximately 1cm rounds
• Salt and freshly ground black pepper