Chicken and Bacon Casserole

This is a really simple to prepare dish that tastes like you have worked hard in the kitchen all day


Chicken and Bacon Casserole

Serves four

Gently soften two chopped onions, one or two chopped green peppers and three or four cloves of crushed garlic in a teaspoon of olive oil for a few minutes, then take out of the pan.

Add another teaspoon of olive oil, then lightly fry about a pound of chicken (breast or thigh) chopped into pieces and about six slices of chopped up bacon (I prefer smoked) for a few minutes.

Sprinkle on about an ounce of flour (a big heaped spoon) and one or two teaspoons of paprika, and stir for a couple of minutes.

Then stir in (starting slowly) about a pint of liquid (at least half white wine, the rest water) and put the onions, pepper and garlic back in, with some black pepper. (You can add in a half a chicken stock cube if you like, but the bacon is already quite salty.)

You can either simmer this gently for about three-quarters of an hour, or put it in the oven (200c/GM6) for about the same length of time.

If you are feeling indulgent and have some, you can stir in a splosh of cream before serving, but it still tastes great without.

Serve it with rice, baked potatoes or crusty bread.

Other recipes you might like

Beef in Beer

Chicken Kebabs

Potato and Bacon Soup

Chicken, chorizo and prawn rice

Chilli Beef Stew

Stuffed Peppers

1 ounce is about 25g

a pint is about 450mls

1 teaspoon is about 5mls




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