Chicken and Bacon Casserole

In America, we aren’t terribly familiar with Rachel Allen which is a shame.  She is Irish and she has published some really good cookbooks.  This recipe is based on her Chicken and Bacon Casserole found in Rachel’s Favorite Food, @2004, Gill & McMillan.

Please don’t judge the recipe by the lousy photos!

 

 

 

 

 

 

Chicken and Bacon Casserole
1/2 – 1 pound Bacon
4 tablespoon Olive oil ; divided
1 Chicken ; cut into pieces
12 Baby carrots
10 Baby onions ; peeled
8 cloves Garlic ; peeled
14 ounces Chicken stock
2 sprigs Rosemary (or thyme or sage)
1/2 cup White wine
Cut bacon into 3/4 inch pieces.  Put into a small saucepan of cold water and bring upt to a boil (in order to remove excess salt).  Drain and dry with paper towels.  Heat 2 tbsp of oil in a frying pan and cook bacon until crisp.  Drain on paper towels then transfer to dutch oven.

If desired, toss the chicken pieces with flour and a little salt and pepper.

Fry the chicken pieces until golden, adding additional oil if necessary.  Remove to dutch oven.  Saute the carrots, onions and garlic for a minute, seasoning with salt and pepper and add to oven.  Deglaze the frying pan by adding the wine and then stock, scraping up any browned bits on the bottom of the pan.  Transfer to dutch oven, add a sprig or two of rosemary.

Bake at 375 for 1 hour.

Strain the juices and spoon off the fat on the top, if desired.  Thicken with some roux.

Sprinkle with chopped parsley.

It’s Thyme to Eat!

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Explore posts in the same categories: Casseroles, Main Dish, Poultry

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