How to Cook
- Preheat oven to 160°C (fan assisted). Heat a dash of oil in a flameproof casserole dish. Add bacon and shallots and stir fry over a medium heat until onions are golden and bacon crispy. Remove from the pan and set aside.
- Dust the chicken pieces in the seasoned flour. Add a little extra oil to the pan if necessary and add the chicken. Saute over a medium heat until chicken colours. Return the onions and bacon to the dish. Pour over red wine and allow to boil until it reduces by half.
- Stir in Wattie’s Tomato Paste and Gregg’s Rubbed Thyme. Add button mushrooms and Gregg's Whole Bay Leaves. Bring to the boil. Cover. Transfer casserole to the oven. Cook for 1 ¼ hours, until chicken is tender. Garnish with chopped parsley leaves.
- Serve with creamy mashed potato and your favourite green vegetables.
*If there is an excess fat layer when the chicken is cooked, remove the chicken from the dish once cooked and with a spoon remove it. Return the chicken to the dish and serve.
*Casserole can be cooked on the stove top if wished.
3 rashers streaky bacon, chopped
8 small shallots or onions
650 g chicken thigh cutlets and drumsticks
1 Tbsp flour, seasoned with salt and pepper
1 cup red wine
2 Tbsp Wattie’s Tomato Paste
1 tsp Gregg’s Rubbed Thyme
1 ½ cup reduced salt chicken stock
150 g small button mushrooms
2 Gregg's Whole Bay Leaves (optional)