Creamy chicken, potato and leek casserole

1.Preheat oven to 180°C/160°C fan-forced. Heat oil in a 4.5-litre (18-cup) flameproof casserole dish over high heat. Cook chicken, in batches, 3 minutes each side or until browned. Transfer to a heatproof bowl.

2.Add leek and bacon to same dish over high heat; cook and stir 3 minutes or until soft. Add mushroom and potato; cook and stir 2 minutes. Add wine; cook and stir 1 minute. Stir in crumbled stock cube, cream and 1 cup water. Return chicken and resting juices to dish, skin side facing up; cover. Bring to the boil. Transfer dish to oven. Bake 1 hour 20 minutes or until chicken is cooked. Serve sprinkled with parsley.