Chicken, Bacon and Mushroom Casserole
Chicken, Bacon and Mushroom Casserole



  • 8 whole chicken thighs
  • 1 tbsp olive oil
  • 1 sliced onion
  • 4 rashers of smoked bacon, cut into 2cm slices
  • 150g halved mushrooms
  • 3 carrots, chopped
  • 20g flour
  • 1 tsp dried thyme
  • 500ml hot chicken stock
  • 1 sliced leek
  • Preheat the oven to 190C. Season the chicken thighs all over, then fry in the oil for 8 mins - skin-side down - until nicely browned. Flip and cook for 3 mins more on the other side, then transfer to a plate.
  • Add the onion, mushrooms and bacon to the pan and fry for 5 mins, stirring regularly. Stir in the carrots and flour, sprinkle with thyme and pour in the stock a little at a time. Return the chicken to the pan and bring to a simmer. Pop the lid on the pan and cook in the oven for 45 mins, then remove from the oven and stir in the leeks. Return the pan to the oven for 15 mins more, or until the chicken is cooked through. Season again and serve with crusty bread.
2 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box