Chicken Red Wine And Bacon Casserole Oamc

This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas.

Steps

Preheat the oven to 275f.

Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil.

Once hot , add the chicken , a few pieces at a time , and fry on all sides until golden brown.

Remove and set aside in a large dish.

Add the shallots to the pan and saut for 10-15 minutes until golden and beginning to soften.

Add to the chicken.

Add the diced bacon to the pan and fry until it begins to colour.

Add the carrots and continue cooking until they begin to soften.

Mix in the mushrooms and cook until lightly coloured.

Add all the contents of the pan to the chicken , leaving any juices in the pan.

Reduce the temperature to low , pour another 1-2 tbsp oil into the pan , add the flour and stir into the pan juices.

Cook for a couple of minutes or until it starts to look cooked and lightly coloured.

Immediately , stir in the garlic and the wine , followed by the broth.

Return to the boil , and cook briskly until it has thickened slightly.

Meanwhile , pour the .

Ingredients

chicken thighs, olive oil, shallots, smoked back bacon, carrots, button mushrooms, all-purpose flour, garlic cloves, red wine, chicken broth, brandy, parsley, lemon thyme, bay leaf, lemon zest, salt & freshly ground black pepper