Step 1

Preheat oven to 220C/200C fan forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add the chicken and cook, turning, for 5 minutes or until golden brown. Transfer to a bowl.

Step 2

Heat remaining oil in the pan over medium heat. Add the leek, mushroom, bacon and thyme. Cook, stirring occasionally, for 5-7 minutes or until leek and mushroom have softened. Add flour and stir until coated. Gradually add stock and cream and stir until combined. Bring to the boil. Cook for 2 minutes or until the thickened. Season.

Step 3

Return chicken and any juices to the pan. Reduce heat to medium and simmer, uncovered, for 5 minutes or until chicken is cooked through. Arrange garlic bread slices over chicken mixture. Sprinkle with cheese. Bake for 20 minutes or until bread is golden and crisp and filling is bubbling.