Step 1

Preheat the oven to 375 °F.

Step 2

Generously season chicken thighs all over with salt and lots of black pepper.

Step 3

Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the chicken thighs and fry the chicken for 7–8 minutes, skin-side down. Once the skin is browned, turn the thighs and cook on the other side for 3 more minutes. Transfer the cooked thighs to a plate.

Step 4

Return the pan to the heat. Add 1 sliced onion, 4 bacon slices and 5½ ounces of sliced mushrooms. Saute stirring regularly over medium-high heat for 4–5 minutes, until lightly browned.

Step 5

Transfer the onion, bacon and mushroom to a medium casserole with a lid. Add carrots and flour to the casserole and toss together well.

Step 6

Sprinkle the contents of the casserole with thyme. Pour in 18 fluid ounces of stock, a little at a time. Stir well between each addition. Add the cooked chicken thighs to the dish. Bring the contents to a gentle simmer and cover the pan with a lid.

Step 7

Place the casserole in the oven and cook for 45 minutes. Remove and stir in the leeks. Cook for a further 15 minutes until the chicken and leeks are tender and the sauce has thickened.

Step 8

Serve with rice or potatoes.