Chicken and bacon casserole, one pot

 

Serves 4

Butter to brown chicken

1.5 kg chicken pieces

70 g streaky bacon, chopped

2 carrots sliced

2 onions, chopped

1 tbspn tomato puree

40 ml white wine or cider vinegar

500 ml chicken stock

2 tblsn double cream

300 g halved small new potatoes

150 g mushrooms, quartered if large

1 tspn dried mixed herbs

Brown Chicken in batches and put in casserole

Cover with potatoes

Sizzle bacon until going crisp, add carrots and onions, cook for five minutes

Add tomato puree and cook for one minute

Add wine and herbs and stir well, bring to a simmer

stir in cream  and seasoning

Pour contents of the pan into the casserole.  Stir everything to mix well. Try to submerge the potatoes.

Put on lid

Cook for 40 mins 200C/180C fan/6

Add mushrooms, cover and cook for further 10 minutes.