2 tablespoons extra virgin olive oil

800 g chicken thigh fillets, cut into small pieces

6 shallots peeled cut into small pieces

3 rashes bacon, rind removed, thinly sliced

2 garlic cloves, thinly sliced

400 g button mushrooms, halved

1 tablespoon fresh thyme leaves

2 tablespoons plain flour

½ cup dry white wine

¾ cup chicken style liquid stock

2 tablespoons chopped fresh flat leaf parsley leaves

2 potatoes, thinly sliced

¼ cup thickened cream

¼ cup finely grated parmesan

Preheat over to 200 C/180 C fan forced.  Heat half the oil in a 6 cup capacity flameproof casserole dish over high heat.  Add chicken.  Cook, stirring, for 3 to 4 minutes or until browned.  Transfer to a plate.

Heat remaining oil in dish over medium heat.  Add shallots, bacon, and garlic.   Cook, stirring, for 5 minutes or until bacon is crisp.  Add mushrooms and half the thyme.  Cook, stirring, for 2 minutes.  Add flour.  Cook, stirring, for 1 minute.

Gradually add wine, then stock, stirring until sauce is smooth.  Stir in parsley.  Bring to the boil.  Boil for 5 minutes.  Return chicken to dish.  Stir to combine.  Season with salt and pepper.  Remove from heat

Place potato in a bowl.  Add cream, parmesan, and remaining thyme.  Toss to coat.  Arrange potato over chicken mixture.  Drizzle over any remaining cream mixture.  Bake, uncovered, for 1 hour or until potato is golden and tender.