Recipe: Chicken, bacon & mushroom casserole

By littlefish

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

Details

Servings 4
Adapted from incredifood.com

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.