CHICKEN CASSEROLE WITH HERB CRUST Serves 6-8 15ml olive oil 1 packet of bacon, chopped 2 leeks, washed and sliced 2 carrots, peeled and diced 2 garlic cloves, crushed 1kg deboned chicken thighs, sliced 250ml white wine 500ml chicken stock 100g button mushrooms, sliced 125ml fresh parsley, finely chopped 125ml frozen peas Herb crust 500ml flour 15ml baking powder 5ml salt 60g butter, cut into blocks 125ml fresh parsley, finely chopped 150ml milk and extra if needed 1 egg, beaten for brushing Preheat oven to 180°C. Heat oil in an ovenproof casserole dish and fry bacon, leeks, carrots and garlic until leeks are tender. Add chicken and fry for 5 minutes. Add wine and fry for a further 5...
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