Thursday, October 29, 2009

Chicken and Bacon Casserole

One thing I love about slow cooking is the fact that a little effort in the morning or the night before combined with a flick of a switch and voila, when you work back in the front door after a day at work dinner is ready!

As you have probably guessed that's what I did this morning. And the smell that was filling the kitchen before I left was amazing, but only half amazing as it was when I walked back into the house tonight.

Chicken and bacon always seem to go hand in hand and this dish was no exception. Full of flavour and homely, yet had a little fiery kick due to the paprika. I used a mixture of sweet paprika and hot paprika, but you could use either depending on your tastes.

Chicken and Bacon Casserole
(Recipe adapted from WW The Contented Tummy Cookbook)

Serves: 8
Points per serve: 5

3 cloves garlic, crushed
1 brown onion, chopped
1 1/2 teaspoons paprika
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
8 chicken thigh cutlets (bone in), skin removed
4 carrots, peeled and chopped into chunks
1 brown onion, sliced into 8 wedges
cooking spray
4 rashers of bacon, visible fat removed
1 tablespoon plain flour
1 cup chicken stock
1/2 tablespoon chopped fresh rosemary
1 cup frozen broad beans
1/2 cup fresh flat leaf parsley, chopped

Combine the garlic, 1 onion, paprika, white wine, salt and pepper in the bowl of a food processor and process until smooth. Place the chicken in a ceramic dish (or snap lock bag) and pour marinade over. Toss the chicken to coat and marinate for at least 2 hours or overnight. Drain off marinade and reserve.

Place the other onion and carrots at the bottom of the slow cooker dish.

Spray a frying pan with cooking spray and heat over a medium heat. Cook chicken in batches for 2 minutes on each side or until golden. Place on top of onions and carrots.

Spray frying pan again, add the bacon and cook for 4 - 5 minutes or until golden. Add the reserved marinade and flour and fry for 2 minutes, stirring. Add the tomatoes, stock and rosemary and stir to combine. Season well and pour over chicken.

Cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours. Add broad beans 30 mins before serving.

Sprinkle with parsley and serve.

If using the oven, preheat the oven to 180 degrees celcius. Follow as above but place in a casserole dish, cover and bake for 55 minutes. Remove dish from oven, stir through broad beans and return to the oven for a further 5 - 10 minutes. Sprinkle with parsley and serve.

(click here for a printable version of this recipe)


Denise said...

This is a perfect fall recipe and the fact that you can use the crockpot makes it even better. Bacon makes everything

Karine said...

What a great dish! Crockpots make amazing dishes :)