Chicken, Leek And Bacon Casserole - cooking recipe

Ingredients

4 None chicken thighs
1/4 cup plus 2 tbsp flour
1 tbsp olive oil
2 stems fresh rosemary
3 cloves garlic, unpeeled
1 cup dry white wine
3/4 cup chicken stock
2 tbsp butter
4 slices bacon, coarsely chopped
2 None leeks, sliced
1 stick celery, trimmed and thinly sliced
2 sprigs fresh thyme

Preparation

Preheat the oven to 350\u00b0F..
Toss chicken in 1/4 cup of the flour; shake away excess flour.
Heat oil in Dutch oven on high heat. Cook chicken until browned all over. Add rosemary, garlic, 1/2 cup of the wine and stock; bring to a boil. Cover. Cook in oven about 40 mins or until chicken is cooked through. Transfer chicken to a plate; keep warm. Strain pan juices and reserve.
Squeeze the garlic from skins; mash until smooth.
Melt the butter in same pan on medium heat. Cook bacon, leek, celery and thyme, stirring, until bacon is crisp and leek is soft.
Sprinkle with remaining 2 tbsp flour; cook, stirring, 1 min. Gradually stir in remaining 1/2 cup wine; bring to a boil. Add garlic, reserved pan juices and 1 cup water; bring to a boil. Add carrots and chicken; simmer, uncovered, 20 mins or until carrots are tender and sauce is thickened.
Serve casserole with mashed potato.