Chicken, bacon & mushroom casserole

Recipe: Chicken, bacon & mushroom casserole

Ingredients

  • 8 small free-range chicken legs
  • 1/4 cup (40g) plain flour
  • 2 tbs olive oil
  • 200g bacon rashers, rind removed and cut into 2cm cubes
  • 500g 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

Instructions

  1. 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.
  2. Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
  3. 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.
  4. 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.
  5. Season well with salt and freshly ground pepper.
  6. Serve with a dollop of sour cream and scattered with chopped continental parsley on creamy polenta.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)