Chicken and mushroom casserole

Directions

• 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.