1.Preheat oven to moderate, 180°C (160°C fan-forced).
2.In a large flame-proof casserole dish, heat oil and butter on high. Dust chicken in flour, shaking off excess. In batches, brown chicken in casserole dish. Transfer to a plate.
3.Add leek and garlic to same pan; saute 2 minutes. Stir in remaining vegetables. Cook 4-5 minutes, until browned. Blend in water, stock and wine. Season to taste. Add bouquet garni. Return chicken to pan.
4.Bake, covered, 1 hour, or until chicken is tender and sauce has thickened slightly. Sprinkle parsley over. Serve with crusty bread.
Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption.Note