* 15g butter
* 1 tablespoon soya oil
* 8 chicken thighs (bone in)
* 3 medium carrots, peeled and chopped
* 4 medium boiling potatoes, eg Amorosa, peeled and thickly sliced
* 1 large leek, sliced
* 1 bulb of Garlic, or more, to taste
* 2 tablespoons plain flour
* 600ml hot chicken stock
* 2 tablespoons or more of Tewkesbury mustard
* 4 handfuls of curly kale, washed and roughly chopped

===Method===
* Heat the butter and the oil in a Sauteuse, uncovered, to a high heat.
* Add the chicken thighs and fry on all sides until well browned.
* Remove from pan and reserve.
* Add the carrots and potatoes to the pan.
* Cook, uncovered, until slightly caramelised – a large pinch of sugar will help this process.
* Remove the vegetables and reserve.
* Add the leeks to the pan and cook for 5 minutes on a medium heat.
* Add the Garlic and cook until it starts to colour, then remove from the pan.
* Drain off the excess fat, reheat and add the chicken and vegetables.
* Stir in the flour and cook slowly for about 4-5 minutes.
* Slowly add the hot chicken stock and mustard, stirring frequently, until the stock has slightly thickened.
* Cover and cook for 30 minutes on a medium heat, adding the kale about 15 minutes before the end of the cooking time.
#chickencasserole #chicken #garlic #vegetables #potatoes #carrots #chickenstock #leek #plainflour #fat #stewedbraisedorpotroasted


______________________________