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Chicken, Bacon and Mushroom Casserole

8 chicken legs
14 cup plain flour
2 tablespoons olive oil
200 g bacon, rashers rind removed and cut into 2cm cubes
500 g button mushrooms, halved
1 onion, chopped
2 garlic cloves, crushed
800 g diced tomatoes
140 g tomato paste
salt & freshly ground black pepper, to season
sour cream
chopped flat leaf parsley


Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated. Heat 2 tbs olive oil in a frying pan over high heat. Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot. 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. Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste. Cook, covered, on Low for 4-6 hours or on High for 2-3 hours. Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.

Source: www.food.com