Chicken and spinach casserole

NZ Woman's Weekly 21/6/2009

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50 g	Butter
1	Onion, peeled and finely chopped
1 clove	Crushed garlic
2	Celery stalks, finely sliced
3 tbsp	Flour
1 to taste	Salt & freshly ground pepper
1 cup	Chicken stock
½ cup	White wine
1 cup	Spinach leaves, chopped
1 tbsp	Fresh parsley, chopped
1 tbsp	Fresh sage, chopped
10	Boneless chicken thighs, skinless

25 g	Butter
1½ cups	Breadcrumbs, wholemeal

Preheat oven to 180 degC. melt butter in a saucepan, add onion, garlic and celery. Cook for 5 minutes until onion is just tender. Add flour, salt and pepper and stir continuously until mixture is frothy.
Slowly stir in stock and wine and bring to the boil. Stir in spinach, parsley and sage.
Place chicken in a six-cup capacity ovenproof dish and pour over sauce. Mix butter and breadcrumbs together. Scatter topping over chicken mixture. Bake for 40 to 45 minutes.