Ingredients:
300ml white wine
600ml chicken stock
1 whole chicken (approx. 1.7kg)
2 bay leaves
5 sprigs of thyme
2 carrots, peeled and thinly sliced
2 leeks, halved and sliced
2 celery sticks, sliced
1kg potatoes, peeled and cut into 1cm cubes
75g butter
75g plain flour
100ml double cream
75g mature cheddar, grated
Bag of spinach

Method:
1. Pour the wine and stock into a large saucepan, add the chicken, breast side up, the bay leaves and thyme. Bring to the boil, then cover and simmer for one hour.

2. Add the carrots, leeks and celery to the pan, bring back to the boil, then simmer for a further 30 minutes or until the chicken is cooked through and the vegetables are tender. Remove the herbs and discard, then transfer the chicken and vegetables to a bowl. Strain the cooking liquid into a large jug – you’ll need 900ml altogether, so if it comes up a bit short, add a little more hot stock.

3. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 8-10 minutes until just tender and then drain. Remove the meat from the chicken and chop. Return it to the bowl with the vegetables. Preheat the oven to 200 degrees (fan 180).

4. Meanwhile, melt the butter in a pan over a high heat, add the flour and whisk for one minute. Gradually add the 900ml of hot cooking liquid and whisk until you have a smooth, think sauce. Season to taste, then remove from the heat. Pour half of the source over the chicken and vegetables in the bowl, mix together, then spoon into a 2-3 litre ovenproof dish.

5. Add the double cream to the remaining sauce, stir in the cooked potato cubes, season and pour the mixture over the chicken and vegetables in the dish. Sprinkle with the cheese. Bake for 35-40 minutes or until lightly golden on top and bubbling. Serve with wilted spinach.