Chicken, Leek and Mushroom Hotpot

great for the cold dark nights

1. 1

   1. preheat the oven to gas 6/200c/fan 180c. place the potatoes whole in a pan of cold water, bring to the boil and simmer for 15mins or until tender. drain and, when cool enough to handle, slice and set to one side. place the porcini mushrooms in a small bowl and pour 100ml boiling water over. set aside to soak for a little while.
   
   2. meanwhile, heat half the oil in a large casserole dish, add the chicken and brown it all over before removing with a slotted spoon. add the chestnut mushrooms and cook for 5mins or until beginning to colour nicely. add the leeks, garlic and thyme and cook for 2-3mins.
   
   3. stir in the flour and cook for 2mins, stirring well all the time. add the chicken stock and slowly bring to the boil while stirring. drain the porcini mushrooms, reserving the liquid, and add them to the dish. pour the reserved mushroom soaking liquid into the dish through a fine sieve. return the chicken to the dish, bring to the boil and then top with the potato slices. drizzle with the remaining oil, season well and place in the oven. cook for 25mins or until bubbling. serve scattered with the parsley.