Chicken, Bacon and Red Wine Casserole

Charmaine Lu -
  • 2.5kg chicken
  • 4 tbsp olive oil
  • 24 peeled small shallots
  • 200g diced smoked bacon
  • 300g chopped carrots
  • 200g small mushrooms
  • 2 tbsp seasoned flour
  • 2 diced garlic cloves
  • ½ bottle red wine
  • 350ml chicken stock
  • 3 parsley sprigs
  • 3 thyme sprigs
  • 1 bay leaf
  • Preheat the oven to 140C. Cut the chicken into 8 pieces, 2 from each breast and 2 from each leg. Add 2 tbsp of oil to a casserole dish and brown the chicken all over, then remove and set aside. Toss the shallots into the pan and fry for 10 mins or until golden, remove to join the chicken, then stir the bacon into the pan. Fry until golden, then add the carrots and mushrooms to cook for 10 mins, then return the chicken, shallots and resting juices to the casserole.
  • Add the remaining oil and flour to the casserole and stir well. Cook for 3 mins, the stir in the garlic and wine followed by the stock. Boil briskly to thicken. Add the herbs and some seasoning, then pop the lid on and cook in the oven for 45 mins. Remove, leave to stand for 5 mins, then serve with whatever greens you fancy.
2 hrs
4 serving