Chicken and Bacon Casserole Recipe

Name: Chicken and Bacon Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g streaky bacon lardons, cut into 2cm chunks; 4 tablespoons olive oil; 1 chicken, jointed; 4 medium carrots, peeled and cut into 4cm chunks or 12 baby carrots, scrubbed and left whole; 10 baby onions or 4 medium onions, peeled and halved; 8 garlic cloves, peeled; 400 ml chicken stock or 400 ml water; 1 sprig fresh thyme or 1 sprig fresh rosemary or 1 sprig fresh sage; 1 tablespoon chopped parsley; 1 kg potato, to serve

Servings: persons

450 g streaky bacon lardons, cut into 2cm chunks
4 tablespoons olive oil
1 chicken, jointed
4 medium carrots, peeled and cut into 4cm chunks or 12 baby carrots, scrubbed and left whole
10 baby onions or 4 medium onions, peeled and halved
8 garlic cloves, peeled
400 ml chicken stock or 400 ml water
1 sprig fresh thyme or 1 sprig fresh rosemary or 1 sprig fresh sage
1 tablespoon chopped parsley
1 kg potato, to serve

1
Put the bacon into a small saucepan of cold water and bring to the boil.
2
Simmer for three minutes, drain, and dry the bacon on kitchen paper.
3
Heat a frying pan with two tablespoons of olive oil and saute the blanched bacon until golden and crisp.
4
Remove to a casserole, add the chicken pieces to the pan, adding more oil if necessary.
5
Saute the chicken until golden, and remove from the casserole.
6
Saute the carrots, onions and garlic for a minute or so, in the same oil.
7
Return the bacon and chicken to the pan and pour in the stock, adding a sprig of thyme (or rosemary or sage).
8
Simmer in a preheated oven at 160C for about 45 minutes, or until the chicken is tender.
9
Skim any fat from the top of the casserole and sprinkle with chopped parsley to finish.
10
Serve with mashed potatoes.

1574

kcal

Calories

Fat

141

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 450 g streaky bacon lardons, cut into 2cm chunks, 4 tablespoons olive oil, 1 chicken, jointed, 4 medium carrots, peeled and cut into 4cm chunks or 12 baby carrots, scrubbed and left whole, and more.

Yes, Chicken and Bacon Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Bacon Casserole

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