Step 1

Preheat oven to 160°C. Place the chicken and flour in a bowl. Toss to coat. Heat half the oil in a heavy-based casserole pan over medium heat. Add half the chicken. Cook for 2-3 mins each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Step 2

Heat the remaining oil in the pan. Add the leek and mushrooms. Cook, stirring, for 2 mins or until leek softens. Add the wine and cook, scraping the base of the pan, for 1 min. Add the stock powder, boiling water, tomato paste, mustard, garlic and half the thyme. Stir to combine. Return the chicken to the pan. Cover and bake for 1 1/4 hours or until the chicken is cooked through. Uncover and bake for a further 15 mins or until the sauce thickens. Season with a little extra stock powder, if necessary.

Step 3

Serve the chicken mixture with mashed potato, green beans and remaining thyme.