Chicken and bacon casserole

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 10
Servings 1
Minutes 20 minutes


Serving Change
  • 4
    chicken thighs
  • 4
    chicken legs or breasts
  • seasoned flour, to dust
  • 40
  • 250
    back bacon, chopped
  • 2
    large onions, chopped
  • 250
    mushrooms, sliced
  • 2
    cloves garlic, crushed
  • 4
    sticks celery, chopped
  • 500
    chicken stock


20 minutes
Dust the chicken with flour and brown both sides in a heavy-based frying pan.
Remove the chicken from the pan and transfer to an ovenproof casserole dish.
Reduce heat in pan and add bacon, onions, mushrooms, garlic and celery.
Cook for two minutes then add the stock.
Bring to the boil, reduce heat and simmer until the sauce thickens.
Pour the sauce over chicken, season to taste and cover.
Bake in a preheated 180 °C oven for 40 minutes or until the chicken is tender.
Serve with rice and seasonal vegetables.

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