Chicken and Bacon Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 450 g streaky bacon lardons, cut into 2cm chunks
- 4 tablespoons olive oil
- 1 chicken, jointed
- 4 medium carrots, peeled and cut into 4cm chunks or 12 baby carrots, scrubbed and left whole
- 10 baby onions or 4 medium onions, peeled and halved
- 8 garlic cloves, peeled
- 400 ml chicken stock or 400 ml water
- 1 1 sprig fresh rosemary or 1 sprig fresh sage
- 1 tablespoon chopped parsley
- 1 kg potato, to serve
directions
- Put the bacon into a small saucepan of cold water and bring to the boil. Simmer for three minutes, drain, and dry the bacon on kitchen paper.
- Heat a frying pan with two tablespoons of olive oil and sauté the blanched bacon until golden and crisp.
- Remove to a casserole, add the chicken pieces to the pan, adding more oil if necessary.
- Saute the chicken until golden, and remove from the casserole.
- Saute the carrots, onions and garlic for a minute or so, in the same oil. Return the bacon and chicken to the pan and pour in the stock, adding a sprig of thyme (or rosemary or sage).
- Simmer in a preheated oven at 160C for about 45 minutes, or until the chicken is tender.
- Skim any fat from the top of the casserole and sprinkle with chopped parsley to finish. Serve with mashed potatoes.
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Reviews
-
This was amazing! We only had one medium size potato so instead of making mashed potatoes, we cut the potato into 1 inch pieces and sauteed them at the same time as the other vegetables before baking the casserole. The only other tweak was I added both the rosemary and sage. My family has asked me to keep this recipe and make it again.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)