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    You are in: Home / Recipes / Chicken, Red Wine and Bacon Casserole (Oamc) Recipe
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    Chicken, Red Wine and Bacon Casserole (Oamc)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr

    45 mins

    English_Rose's Note:

    This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas.

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    Units: US | Metric


    1. 1
      Preheat the oven to 275°F
    2. 2
      Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish.
    3. 3
      Add the shallots to the pan and sauté for 10-15 minutes until golden and beginning to soften. Add to the chicken.
    4. 4
      Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan.
    5. 5
      Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured.
    6. 6
      Immediately, stir in the garlic and the wine, followed by the broth. Return to the boil, and cook briskly until it has thickened slightly.
    7. 7
      Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce.
    8. 8
      Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish).
    9. 9
      Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.

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    Ratings & Reviews:

    • on July 01, 2012


      Made as written (except used dried herbs) and put in the freezer for next month. Smelled so good cooking, looking forward to serving this with some roasted potatoes and crusty bread. Will post further review/photo when cooked. Made for My 3 Chefs.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken, Red Wine and Bacon Casserole (Oamc)

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 768.8
    Calories from Fat 388
    Total Fat 43.1 g
    Saturated Fat 10.1 g
    Cholesterol 157.9 mg
    Sodium 493.2 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 2.7 g
    Sugars 5.3 g
    Protein 39.2 g

    The following items or measurements are not included:

    smoked back bacon

    lemon thyme

    lemon zest

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