Chicken N Mushroom Casserole a La Joy

An easily prepared, tasty chicken dish with a bit of a zing - that all the family enjoy

• Ready In: 2 hrs 15 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 2  tablespoons plain flour
• 2  tablespoons  oil
• 9  skinless chicken thighs
• 1  large onion, small dice
• 3  ounces bacon, chopped
• 4  ounces mushrooms, small, thick slice
• 2  chicken stock cubes
• 1  ham stock cube (or bacon)
• 1  tomatoes, peeled and diced
• 1  bell pepper, small diced
• 1  celery rib, diced
• 1⁄2 cup  medium dry white wine
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon cayenne pepper
• 1  cup water
•  salt and pepper

Directions

1. Coat the chicken in flour. Heat large fry pan; add the oil, and seal chicken until turning a golden brown. Place in casserole dish.
2. Add all the vegetables and the bacon/ham and cook for 2 minutes. Add the wine, stock cubes oregano, cayenne pepper simmer for another couple of minutes.
3. Add to the chicken, making sure that there is enough liquid to not quite cover the meat. Add a little extra water if necessary. Cook in a moderate oven 180°C for 1 hr 30 minutes, or until cooked.
4. To microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
5. N.B a nice variation of the above recipe - use 1 can of tomatoes, with herbs and chili, blend briefly and add when cooking the vegetables. Cut down on the original amount of water.
6. Serve with new potatoes or rice and fresh vegetables.