Place Chicken in the cooking tray lined with baking paper on the bottom, season the chicken with salt, and roast in preheated oven 180c to 185c for 10 minutes to 15 minutes. Stir every 5 minutes.
Cook mushrooms, leeks, onion, peppercorn, and Garlic in the Saucepan or Pot with oil, season with salt, and cook till soft.
Chop or dice bacon into 2 cm pieces and cook in a pan or roast until crispy.
Add the chicken into the vegetable pot mix with cooked bacon, add drained cooking liquid from the chicken and the chicken stock. Simmer and reduce the liquid volume by 1/4.
To make the sauce, cook the butter and flour in a saucepan for 2-3 minutes. Add cream to the pot and cook for 10 minutes. Thicken with cornflour and water mixture bring to boil to activate whisk whilst pouring in.
Season with dijon mustard, salt or pepper (to taste).
Serve with veggies, mash or salad
Note : Pour into a bowl or tub cover with baking paper or plastic to stop it drying out too much, then put in the fridge for 2 or 3 hour or more to cool down and thicken even more.
Servings 0