4 Waitoa free range chicken thighs, cut into bite size pieces
8 streaky bacon rashers
1 onion, thinly sliced
1 clove garlic, minced
1 tbsp flour
1/4 cup white wine
1/2 cup chicken stock
2 tbsp creme fraiche
For the potato top:
1/3 cup milk
50g grated cheddar cheese, plus some extra for topping
Handful of parsley, chopped
Preheat the oven to 200°C. Lightly grease a large baking dish.
Heat the oil in a large frying pan. Add the chicken and bacon and cook until golden. Add the onion and cook for 2-3 minutes until softened. Scatter over the flour and stir well.
Gradually pour in the wine and chicken stock and cook for 5 mins or until the chicken is cooked through and the sauce has thickened. Stir the creme fraiche into the chicken mixture and season well. Transfer the mixture into the prepared baking dish.
Meanwhile, make the mashed potato. Peel and cut the potatoes into small pieces. Cook in slightly salted water until the potato is well cooked. Discard excess cooking water and mash. Beat in the milk to make the mash soft and smooth. Season well. Stir in parsley and cheese.
Spoon the potato mixture over the chicken, then top with a little more cheese. Bake in the oven until the topping is golden and crisp.