Heat 2 tablespoons of the oil and butter in a casserole pan, set over a medium heat. Add the chicken pieces and bacon pieces and sauté for 3 to 4 minutes, until nicely coloured, then add the onions, garlic, courgette and herbs. Season with salt and pepper, Allow the vegetables to cook for another 3 to 4 minutes, stirring once or twice.
Sprinkle the flour and cook and coat the flour for 2 minutes.
Add the chicken stock, lemon, white wine and cream, then cover the casserole with a lid.
Reduce the heat to medium-low and simmer for 20-25 minutes or until the chicken is cooked through. Remove from the heat.
Add the spinach and spring onions and stir through.
Serve the creamy chicken casserole immedaitly .
