Ingredients: (Serves 6)  

350g/12oz pancetta pieces or bacon bits

6 skinless chicken breast fillets, cut into chunks

450g/1 lb leeks, thickly sliced

50g/2oz butter

40g/1½ oz flour

450ml/ ¾pt chicken stock

300ml/ ½pt white wine

300ml/ ½pt fresh cream

1 tbsp mustard

50g/2oz fresh white breadcrumbs

50g/2oz grated parmesan

Salt, pepper

Method:

1. Preheat the oven to 200°C/fan 180°C.

2. Put pancetta in a large non-stick pan and fry for 8-10 mins until crispy. Remove with a slotted spoon and put into an ovenproof dish.

3. Add chicken pieces to the pan and fry for 5-6 mins until just turning white. Remove with a slotted spoon and add to the dish.

4. Add leeks to the pan and fry for 8 mins until soft, then add to the dish.

5. Melt the butter in the pan, stir in the flour and cook, stirring, for a minute. Gradually whisk in the stock and wine, then stir in the cream. Slowly bring to the boil, stirring, until thickened. Season and stir in mustard.

6. Pour the sauce into the dish and stir until combined with the leeks, chicken and pancetta. Sprinkle over the breadcrumbs and parmesan.

7. Bake for 35-40 mins until golden.