Chicken and mushroom casserole

INGREDIENTS

8 chicken thighs
Salt and pepper
2 tblsp butter
100g bacon diced
1 onion finely chopped
2 leeks finely chopped
1 stalk celery finely chopped
2 cloves garlic – crushed
250g button mushrooms halved
500ml chicken broth
1 bay leaf
2 teaspoons chopped thyme
250ml cream
Juice and zest of 1 lemon
90g baby spinach

METHOD

Season the thighs with salt and pepper.

Melt the butter in medium size casserole dish. Brown chicken pieces in butter until golden. Set aside. In the same pan fry the bacon until crispy, add the onion, leeks, celery, garlic and mushrooms and fry until soft. Return chicken to pan and add broth, bag leaf and thyme. The stock / broth should cover the chicken – if not add a little water. Reduce heat to a simmer and simmer with lid off for 40 minutes. Stir from time to time. Add cream and simmer for 10 more mins then stir in the lemon juice and zest and spinach.  

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