Chicken, Bacon And Mushroom Casserole

1. 1

   Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated.

2. 2

   Heat 2 tbs olive oil in a frying pan over high heat.

3. 3

   Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.

4. 4

   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.

5. 5

   Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.

6. 6

   Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.

7. 7

   Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.

No nutritional information available.

No additional tips available.