Instructions

• Prepare chicken:
• 01 Pre-cook the chicken - heat 2tbsp of olive oil in a pan on a high heat. Add the chicken and colour all over for 5 mins. Remove chicken from the pan, keep to one side. Lower the heat and add 1/2 of the sliced onion quantity + garlic bulb cut in half. Cook gently for 10-15 minutes until all soft. Add wine and reduce until only a tbsp is left, add stock, thyme, bay leave, season. Add again all the chicken and simmer breasts for 15 minutes and remaining portions for another 15 minutes (until well cooked). Remove from heat and allow all to cool in the broth. Leave in the broth until required.
• Prepare potatoes and lardons:
• 02 Pre-cook the potatoes - simmer the potatoes slices in boiling water until almost tender. Drain and set aside.
• 03 Pre-cook bacon lardons - in a pan heat remaining oil, add lardons and cook until golden. Remove and keep to one side.
• Prepare sauce:
• 04 In the same pan as the lardons were cooked, add the onions and cook until soft, then add the chopped garlic. Now add the flour, cook for 2 minutes stirring all the time, and finally add the cream.
• Assemble:
• 05 Strain 200ml of the broth from poached chicken liquid and add this to the sauce. Slowly bring to simmering point and cook 2 minutes. Season. You are now at the last stages of making this dish - time to remove chicken from the broth and cut into bite size pieces. Discard any bones and gristle. Assemble everything together: in a large mixing bowl, gently fold together the chicken, bacon, kale, cheese and par cooked potatoes (be careful not to break the potatoes).
• 06 Tip into a well buttered rustic baking dish, top with extra cheese and bake in the oven until golden brown.