8 chicken thigh fillets, chunks
¼ cup seasoned flour, plus 2 tbsp extra
100g butter, chopped
4 rashers rindless bacon, sliced
300g button mushrooms, trimmed
12 eschalot, peeled, trimmed
4 garlic cloves, crushed
1 cup dry white wine
2 cups chicken stock
2 tbsp tomato paste
2 tbsp thyme leaves, plus extra to serve
750g potatoes, finely sliced
¾ cup grated gruyere
Salad leaves, to serve
Preheat oven to hot, 200°C.
Toss chicken in seasoned flour, shaking off excess. In a large saucepan, melt 25g butter on high. Cook chicken in 2 batches, 3-4 minutes each, until well browned. Transfer to a plate.
In same pan, saute bacon 3-4 minutes until crisp. Drain and transfer to a plate.
Melt another 25g butter in same pan. Saute mushrooms, eschalots and garlic 3-4 minutes until beginning to brown.
Stir in extra flour and cook 1 minute. Add wine and cook, stirring, until mixture boils.
Return chicken to pan with stock, bacon, tomato paste and thyme. Simmer, uncovered, 10 minutes until sauce thickens. Transfer to a 3L casserole dish.
Place potato into a bowl. Melt remaining butter and add to potato with cheese, tossing well. Season and arrange over chicken mixture.
Bake 45-50 minutes until topping is golden, tender and crisp. Sprinkle extra thyme and serve with salad.