Creamy chicken casserole

• 4 leeks, chopped • 2 carrots, peeled and chopped • 200g mushrooms, chopped • 15ml each oil and butter • 600–700g chicken fillets (we used filleted thighs), cut into big chunks

1 2

• 30ml flour • 125ml stock • 125ml cream • 1 medium sweet potato, peeled and diced • 250ml frozen peas • a few sprigs of thyme

Stir-fry the leeks, carrots and mushrooms in the oil and butter until glossy. Roll the chicken in the flour and fry until golden brown. Stir in the stock, cream and sweet potato and simmer until the chicken and sweet potato are cooked (about 30 minutes).

Stir in the peas and thyme, and steam for 5 minutes. Season to taste with salt and pepper and serve with rice.