Chicken, Bacon and Mushroom Casserole |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A slow cooked chicken casserole Ingredients:
8 chicken legs |
1/4 cup plain flour |
2 tablespoons olive oil |
200 g bacon, rashers rind removed and cut into 2cm cubes |
500 g button mushrooms, halved |
1 onion, chopped |
2 garlic cloves, crushed |
800 g diced tomatoes |
140 g tomato paste |
salt & freshly ground black pepper, to season |
sour cream |
chopped flat leaf parsley |
Directions:
1. Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated.
2. Heat 2 tbs olive oil in a frying pan over high heat.
3. Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
4. Add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden.
5. Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
6. Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.
7. Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.
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