Easy chicken mushroom & leek casserole

• Cut chicken into bite size pieces.

• Lightly brown the chicken in several batches in light olive oil. After each batch has browned, remove with a slotted spoon and add extra oil for the next batch if necessary.

Quick Note: The reason you need to brown the chicken in a couple of batches is, if you over-crowd the pot with the chicken, the temperature will drop too quickly and you end up with boiled chicken rather than browned. At this stage the chicken should only be half cooked on the inside.

• Cut Leek in half lengthways, then slice into half rounds.

• When all the chicken pieces have browned put them all back in the pan.

• Add sliced Leeks, Bay Leaves, Tarragon and Salt & Pepper.

• Sautee for a few minutes until the leek starts to soften.

• Add wine and water.

• Cover with lid and cook on low heat until the chicken is soft and cooked through.

Quick Note: At this stage you can put your casserole in the oven or a slow cooker to finish cooking, or you can continue to finish it on the stove.

• During the last 5 to 10 minutes of cooking, add Mushrooms.

• Add Cream right at the end, stir through.