Chicken and Bacon Casserole
Servings: 4 people
Ingredients
- 1 kg Manor Farm chicken thighs and drumsticks, lightly coated in flour
- 1 tbsp Olive oil
- 75 g Bacon lardons
- Salt and black pepper
- 2 Garlic cloves, chopped
- 1 Onion, chopped
- 1 Leek, trimmed and chopped
- 0.5 Head of celery, chopped
- 300 g Turnip, peeled and chopped
- 2 Carrots, peeled and chopped
- 500 ml Chicken stock (made with two stock cubes)
- 1 tbsp Fresh thyme leaves
- 1 Bay leaf
- 800 g Baby potatoes, peeled and halved
Instructions
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a heavy, ovenproof casserole dish over a medium-high heat. Add the chicken and lardons. Season to taste and cook until browned.
- Add the garlic, onion, leek, celery, turnip and carrots.
- Pour in the chicken stock. Add the thyme, a pinch of salt and pepper and the bay leaf. Stir to combine.
- Add the potatoes and bring to a simmer. Cover with a lid, transfer to the oven and cook for 1½ hours until the chicken is tender. Remove the bay leaf before serving.