Ingredients
4 slices of bacon, chopped
2 baby leeks, chopped
2 garlic cloves, crushed
½ potato, cubed
1 chicken breast, skinned and chopped into chunks
1 bay leaf
3 fresh thyme sprigs
150ml/¼ pint white wine
150ml/¼ pint chicken stock
30g/1oz Dijon mustard
85ml/3fl oz cream
30g/1oz fresh basil, chopped

Method
1. Preheat a large saucepan.
2. Add the bacon and fry for 2 minutes.
3. Add the leeks and garlic and fry for 2 minutes.
4. Add the potato and chicken and fry until chicken is browned.
5. Add the bay leaf and fresh thyme.
6. Pour in the wine and the chicken stock. Turn the heat up to reduce the liquid.
7. Add the Dijon mustard and the cream. Lower the heat and simmer for 4 minutes.
8. Add the fresh basil and then remove the casserole from the heat.
9. Spoon the casserole into a large dish and serve. This is best eaten with rice or crusty bread.