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)
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
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)