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 Chicken and Bacon Casserole Recipe

Chicken and Bacon Casserole made easy with photos. Click picture to enlarge.
Click picture to enlarge

This is a traditional Chicken Casserole with some bacon for added flavour. You can use a whole chicken and joint it as we did or alternatively use one chicken breast per person. This is a real winter-warmer casserole with a good portion of vegetables included. This is great because most of the meal will be cooked in one casserole dish. Serve with boiled or mashed potatoes.

KEY POINTS

 Preparation Time:  45 mins  Cooking Time:   55 minutes
 How Difficult  Medium  Freeze?   Yes
 Servings

4 portions




INGREDIENTS
The ingredients below will make enough for 4 servings.
 

Chicken casserole ingredients. Click picture to enlarge. Copyright David Marks
Illustration only, rely on the ingredients list below!


Ingredients

Imperial

Metric

Whole chicken (weight approximate)
or
1 chicken breast per person (4)

4.4 lb

2.0 kg

- -
8 small shallots - -
Smoked back bacon 5 oz 150 g
3 medium carrots - -
2 large mushrooms - -
3 tablespoons olive oil - -
1/3 bottle full-bodied red wine just less 1/2 pint 250 ml
Brandy 2 tablespoons 2 tablespoons
Chicken stock just over 1/4 pint 200 ml
1 garlic clove - -
1/3 teaspoon dried thyme - -
3/4 level tablespoon flour - -
Strip of lemon zest - -
Salt and pepper - -

COOKING EQUIPMENT
1 Casserole dish
1 Frying pan
1 Grater (for lemon zest)

Method
  
Chicken pieces. Click picture to enlarge. It's decision time! Are you willing to joint a whole chicken into 8 pieces or will you choose to cut 4 chicken breasts in half? You decide, but if you're squeamish or in a hurry go for chicken breasts. If you want maximum taste, goodness, are not squeamish and have 20 minutes extra to spare go for jointing a whole chicken. Click here for detailed instructions on jointing a chicken. After jointing the chicken, pull the skin from each piece.

 
Add two (not all three) tablespoons of olive oil to the frying pan.

Fry the chicken on a medium heat until both sides are lightly browned. You will need to turn the pieces frequently to ensure that they are cooked evenly. This process should take 10 minutes or so. When the chicken is cooked remove it from the pan and place to one side.

Fry the chicken. Click picture to enlarge. Copyright David Marks

 
Chopped carrots and bacon. Click picture to enlarge. Peel the shallots and cut them in half. Peel the mushrooms and cut them into chunky pieces, do the same with the carrots. Cut the bacon into medium sized pieces (enlarge picture to gain an idea of how we cut ours).

Peel, chop and crush the garlic. Finely grate off about 1/4 of the skin of the lemon for the lemon zest (or a squirt of lemon juice will do just as well).

 Pre-heat the oven to 220C / 425F / Gas Mark 7.
Add another tablespoon of oil to the frying pan (medium heat), add the flour and stir until fully mixed. Add the bacon, carrots, and shallots and fry for a further 5 minutes until the ingredients start to soften and the bacon starts to brown. Stir the ingredients as they cook. Set the oven heating. Add the mushrooms and chicken and fry for a further 5 minutes. Frying Chicken Casserole. Click picture to enlarge.

 
Chicken Casserole before cooking. Click picture to enlarge. Spoon the contents of the frying pan into an oven proof casserole dish. Add the wine, brandy, chicken stock, garlic, lemon zest and thyme. Season with salt and pepper. Mix the ingredients well.

Put the casserole dish in the pre-heated oven and cook for 45 minutes or until the chicken is cooked through and tender.

 
Remove the casserole from the oven and taste with a spoon (watch out, it's hot!), add any more salt and pepper for taste.

If the casserole dish is half decent, serve it direct to the table so that the aroma of the food floods out when you take off the lid. If you want to serve additional vegetables, green beans or broccoli are a good choice.

Chicken Casserole. Click picture to enlarge.




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