Chicken, bacon, and mushroom stew

prep + cook time 2 hours 15 minutes | serves 6
Letting this traditional French stew bubble away on a low heat intensifies the flavours of the full-bodied sauce beautifully. Serve for a warming and hearty supper with mashed potatoes and green vegetables, if you like.
1 tbsp olive oil
350g streaky bacon slices, cut widthways into thin strips
12 chicken legs (1.5kg)
2 medium leeks (700g), white part only, thinly sliced
400g button mushrooms, trimmed
3 garlic cloves, crushed
2 tbsp plain flour
1 ⁄ 2 cup (125ml) dry white wine
2 cups (500ml) chicken stock
2 tbsp wholegrain mustard
2 tbsp fresh thyme leaves, plus extra to serve
salt and freshly ground black pepper
sour cream, to serve (optional)

1 Heat the olive oil in a 5-litre (20-cup) flameproof casserole dish or stew pan (see tips ) over a medium-high heat. Cook the bacon, stirring, for 5 minutes or until golden and crisp. Transfer to a large plate.
2 Cook the chicken in the casserole dish, in batches, turning, for 10 minutes or until browned all over; transfer each batch to the plate with the bacon.
3 Add the leek and mushrooms to the casserole dish; cook, stirring, for 5 minutes or until softened. Add the garlic and flour; cook, stirring, for 30 seconds or until the mixture looks dry. Gradually stir in the wine, stock, mustard, and thyme. Return the chicken and bacon to the dish; bring to the boil. Reduce the heat to low; cook, covered, for 1 1 ⁄ 2 hours or until the chicken is very tender. Season with salt and pepper to taste.
4 Serve half the chicken stew topped with the extra thyme and sour cream, if using. Transfer the remaining chicken stew to an airtight container; cool, then store in the refrigerator (see tips ).
tips
• We used a 26cm round cast iron casserole dish.
• You can refrigerate the chicken stew in an airtight container for up to 2 days.
• The stew can be frozen for up to 3 months; thaw in the fridge, then reheat in a microwave.

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