Chicken, Leek and Bacon Casserole
Family Favorite All Year Round
This delicious chicken casserole can be served with vegetables for winter or a garden salad and crusty bread for summer. If you don't like the idea of the additional carbohydrate (the pasta) then this can be omitted. You will have extra sauce of course but the dish will be just as enjoyable. I find the legs and thighs of the chicken work best for this dish and if you prefer a slow cooker then by all means use this method. I generally make a bigger batch of this as it is great for left overs.
Comforting Chicken Casserole
- 2 kilos (4.6lb) chicken Pieces, legs or thighs
- one large leek or onion, sliced
- 5-6 bacon rashers, chopped
- 250 grams (8.8 ounces) mushrooms, sliced
- 2 x 400g tins (14 ounces) tomatoes
- 1 clove garlic, chopped
- 2 teaspoons chicken stock powder
- 1 cup water
- 250g (8.8 ounces) spiral or shell pasta
- 3-4 tablespoons olive oil
- 4 sprigs parsley, chopped
- 6 tablespoons seasoned flour
- salt and pepper, to taste
- Wash and trim excess fat from the chicken pieces and lightly coat in seasoned plain flour. (Pop the flour and a few pieces in a plastic bag and shake). Fry the pieces in a non stick pan on medium heat in olive oil, enough to lightly brown them and then put these in a large casserole dish.
- In the same pan add the leeks or onion and bacon, salt and pepper, and cook while stirring for about a minute or until the leeks have softened but not browned. You may need to add a little more oil at this stage. Now stir in the mushrooms and the tomatoes, add the stock powder and 1 cup of water. Bring to the boil, then pour over the chicken.
- Cover the casserole and cook in the oven (180 degrees celsius/ 350 fahrenheit) for 90 minutes.
- Cook the pasta according to packet directions until just soft and add to the chicken along with some chopped parsley, stirring in thoroughly. Reduce temperature to 160 degrees and cook in the oven for a further 5 minutes. Serve with mashed potatoes and green vegetables.