Ingredients 1 tbsp Olive oil
10 g butter
600 g chicken thigh fillets, trimmed, cut into 4 cm pieces
1 leek, trimmed, halved and sliced
100 g bacon rashers, chopped
140 g mushrooms, sliced
¼ cup dry red wine
Bit of plain flour
½ cup chicken stock
About ½ cup cream
50 g spinach
For the potato topping 700 g potatoes, peeled, chopped
50 g butter, chopped
¼ cup milk
Method For the potato topping
Make the mashed potato topping by cooking the potatoes for about 15 minutes or until they are tender. Drain
Return to the pan, add butter and milk, and mash until smooth.
Meanwhile, preheat the oven to 200°/180° fan forced.
Heat oil and butter in a large deep frying pan or wok, over a medium to high heat.
Cook the chicken in batches, for 5 to 6 minutes or until browned.
Transfer to a deep 1.9 litre capacity baking dish or Corning Ware.
Add the bacon to the pan and cook for a few minutes. Then add the leek and cook for about 5 minutes or until the leek has softened.
Add the mushrooms, and cook for about 5 minutes or until almost tender.
Add the wine and bring to the boil for about 2 minutes.
Add the flour, cook stirring for a minute.
Gradually stir in the stock and cream and bring to the boil.
Remove from the heat, season with salt and pepper as desired.
Place the spinach over the chicken in the dish .
Pour the cream mixture over the spinach.
Stir slightly to combine.
Top evenly with the mashed potato.
Bake for about 30 minutes or until it is golden and the chicken is cooked through.