Recipe: Chicken, bacon & mushroom casserole Recipe

4

Ingredients

8 small free-range chicken legs
1/4 cup (40g) plain flour
2 tbs 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
800g can diced tomatoes
140g container tomato paste
Salt and freshly ground pepper, to season
Sour cream and chopped continental parsley on creamy polenta, to serve

Preparation

Step 1

Instructions

Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated. Heat 2 tbs olive oil in a frying pan over high heat.

Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.

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.

Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste. Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.

Season well with salt and freshly ground pepper.

Serve with a dollop of sour cream and scattered with chopped continental parsley on creamy polenta.