Heat 2 tablespoons of oil in a casserole dish on a medium heat.

Season the chicken pieces with salt and pepper and sear in the casserole dish until brown, remove and set aside. Add the bacon to the dish and fry until browned and set aside.

Use the remaining oil to cook the shallots, mushrooms and leeks until tender and set aside.

Deglaze the casserole dish using all of the chicken stock and bring it to the boil and add the potatoes and chicken. With the lid on simmer for 30 minutes until the chicken and potatoes are cooked through.

Return the bacon and vegetables back to the casserole dish and stir in the cornflour paste, stirring until the gravy has thickened. Sprinkle in the chopped parsley and serve piping hot.