For the Hob: Place a large, deep-sided casserole dish over a medium heat and add the olive oil. Once hot, add the chicken and pancetta and brown all over. Add the rest of the ingredients (sliced mushrooms, frozen leeks, garlic, chicken stock cube, cream cheese, parsley, tarragon a little salt, pepper and 1 cup (240ml) water (if cooking for 4) and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through. Serve with mash heating according to the packet instructions and greens of your choice, lightly steamed, boiled or pan-fried.

For a Slow Cooker: Turn the slow cooker to the sauté setting and add the olive oil. Once hot, add the chicken and pancetta and cook until browned all over. Tip in the rest of the ingredients (sliced mushrooms, frozen leeks, garlic, chicken stock cube, cream cheese, parsley, tarragon a little salt, pepper) and pour over 1⁄2 cup (120ml) water (if cooking for 4), and mix well. Pop on the lid and cook for 3 hours on high, or 6 hours on low, until the chicken is cooked through. Serve with mash heating according to the packet instructions and greens of your choice, lightly steamed, boiled or pan-fried.