SERVES 8-10
PREPARATION 25 MINS
COOKING 1 HR 30 MINS
4tbsp olive oil
4 leeks, cut into 1cm (½in)
thick slices
6 rashers streaky bacon, chopped
3 stalks celery, sliced
500g (1lb) baby or Chantenay carrots, scrubbed
8 large chicken thighs
4 chicken breasts, halved
3 fresh bay leaves
4 cloves garlic, peeled and
left whole
1l (32fl oz) chicken stock
Fresh thyme (optional)
1. Heat the oven to 180°C (gas mark 4). Heat the olive oil over a medium heat in a large frying pan or a large flameproof casserole dish or saucepan. Sauté the leeks, bacon, and celery for 5-6 minutes, or until they have softened (without browning too much). Add the carrots, chicken pieces, bay leaves, garlic cloves and stock. If you do have some fresh thyme, add a few sprigs of it to the mixture.
2. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour. Remove the lid and cook for a further 30 minutes, or until the chicken is nicely coloured.
3. Set the casserole aside to cool and then divide it into individual portions. Freeze in airtight containers and keep for up to 3 months. Defrost the casserole before reheating in a covered saucepan over a gentle heat.
USEFUL TIP
This mixture also makes a great old-fashioned pie filling. If you don't want bones, use boneless thighs or all breasts. Transfer the defrosted mixture into a pie dish and cover with ready-made puff pastry. Bake the pie for 25-30 minutes, or until golden.