Country Chicken Casserole

2 tbs oil
8 chicken drumsticks or thighs, skinned
175g (6oz) baby onions, halved
100g (4oz) button mushrooms
2 tsp Schwartz Thyme
1 tsp Schwartz Garlic Granules
2 tbs flour
300ml (½ pint) chicken stock
1 tsp English mustard
1 tsp tomato purée
1 leek, cut into large chunks

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Heat the oil in a large frying pan and fry chicken until browned. Transfer to an ovenproof casserole dish.



STEP 3

Fry the onions, mushrooms, Thyme and Garlic Granules for 2-3 minutes. Stir in the flour. Gradually blend in the stock, mustard and purée. Bring to the boil, stirring. Pour over the chicken, cover and bake for ¾ hour.



STEP 4

Stir in the leeks and cook for a further ¾ hour.