How to make The Batch Lady’s herby chicken, leek and mushroom casserole

“This delicious meal is perfect for a Sunday dinner, served alongside some buttery mash and seasonal veggies. It’s a super-easy one-pot dish that is great at any time of the year,” says The Batch Lady, aka Suzanne Mulholland, whose new book is designed to have nutritious meals on your plate super quick, with minimum effort involved. “This is fresh, packed full of goodness and totally delicious!”

Herby chicken, leek and mushroom casserole

Ingredients:
(Serves 4)

6 skinless, boneless chicken thighs
100g unsmoked diced pancetta
100g sliced mushrooms
120g frozen chopped leeks
3tsp frozen chopped garlic
Handful fresh parsley, finely chopped
Handful fresh tarragon, finely chopped
1 chicken stock cube, crumbled
100g cream cheese
Salt and pepper
1tbsp olive oil

Method:

IF MAKING AHEAD FOR THE FRIDGE OR FREEZER

1. Place the chicken and pancetta in a large labelled freezer bag.
2. Put the rest of the ingredients into a medium freezer bag and seal.
3. Slide the smaller bag inside the large bag and seal. Freeze flat.

HOB: Remove the bags from the freezer and leave to fully defrost. Place a large, deepsided casserole dish on a medium heat and add the olive oil. Once hot, add the chicken and pancetta and brown all over. Add the rest of the ingredients and 240 millilitres of water and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through.

SLOW COOKER: Remove the bags from the freezer and leave to fully defrost. Turn the slow cooker to the sauté setting and add the olive oil. Once hot, add the chicken and pancetta and cook until browned all over. Tip in the rest of the ingredients, pour in 120 millilitres of water and mix well. Pop on the lid and cook for three hours on high, or six hours on low, until the chicken is cooked through.

IF COOKING NOW

HOB: Place a large, deep-sided casserole dish over a medium heat and add the olive oil. Once hot, add the chicken and pancetta and brown all over. Add the rest of the ingredients and 240 millilitres of water and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through.

SLOW COOKER: Turn the slow cooker to the sauté setting and add the olive oil. Once hot, add the chicken and pancetta and cook until browned all over. Tip in the rest of the ingredients, pour over half a cup 120 millilitres of water and mix well. Pop on the lid and cook for three hours on high, or six hours on low, until the chicken is cooked through.

The Batch Lady: Rapid Dinners by Suzanne Mulholland is published in hardback by Ebury Press, priced £22. Photography by Andrew Hayes-Watkins. Available now