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2 tbsp olive oil
8 chicken thigh fillets, thickly sliced
154g Cooks’ Ingredients Diced Pancetta
1 onion, diced
2 leeks, trimmed, washed and finely chopped
1 bay leaf
2 sprigs thyme
300g essential Waitrose Cup Mushrooms, roughly chopped
1 tbsp plain flour
250ml chicken stock
3 medium potatoes
Buttered kale, to serve
Preheat the oven to 180°C, gas mark 4. Warm the olive oil in a large ovenproof casserole over a medium heat. Cook the chicken for about 5 minutes, or until golden. Remove to a plate.
Add the pancetta to the pan and fry for 2 minutes. Then add the onion, leeks, bay, thyme and mushrooms, and fry, stirring regularly, for 5 minutes, or until the vegetables have softened. Stir in the flour, season, then gradually stir in the stock. Return the chicken to the pan, bring to the boil, cover and bake in the oven for 30 minutes.
Meanwhile, peel each potato, then slice widthways as thinly as possible. Arrange the potato slices in an overlapping pattern on top of the chicken.
Put the lid back on and bake in the oven for 20 minutes. Remove the lid and bake for a further 35 minutes, basting the potatoes once while cooking. Ensure the chicken is cooked through with no pink meat and serve with the buttered kale.
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