Oven Baked Chicken & Bacon Casserole

This is such a simple meal, I am really excited to be sharing it with you!

Not only is it a one pot meal, but it is also something that can be thrown together in a matter of minutes with the resulting food tasting like you have slaved over it for hours. I love these kinds of meals!

I can get hold of local free-range chicken legs (the thigh and drumstick) in my corner shop and they are very cheap. If you can’t get the whole leg then I suggest using a couple of thighs and a couple of drumsticks…or four thighs.  The vegetables ensure that the meal goes further and this easily feeds two adults and two children.

I served this with my homemade garlic and herb gluten and dairy-free tear and share bread.  I hope to be able to share the recipe with you through the Zero Gluten Baker, the gluten-free breadmaker that I used to make the dough and who I work with to develop simple recipes.

It is a huge hit in this family as I am sure you can imagine! Tearing and sharing bread doesn’t happen that much in the gluten-free community!

I have been super busy preparing for Mr M’s 40th birthday party (and our 10th wedding anniversary) this week so will keep this short and sweet.  As always if you do make this please do share any photos you take on social media tagging me #freefromfairy!

5 from 1 vote

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Oven Baked Chicken & Bacon Casserole

Glutenfree, Dairyfree, Eggfree, Nutfree, Soyafree, Yeastfree

Author Vicki Montague, The Freefrom Fairy

Ingredients

• 2 chicken legs
• 2-3 rashers of bacon chopped
• 1 onion chopped
• 2 large carrots peeled and chopped
• 1 stick celery chopped
• 1 clove garlic finely chopped
• 100 g green beans I used frozen!
• 2 sprigs of rosemary woody bits removed and chopped
• 500 ml chicken stock
• Salt and pepper to taste

Method

1. Pre heat your oven to 180 degrees, 160 degree fan or gas mark 4
2. Place the chopped onion, bacon and chicken in a large casserole dish on a low heat, and stir until lightly browned
3. Add the garlic, herbs and vegetables to the pot and fry for a further minute
4. Pour over the stock, bring to the boil, then remove from the heat
5. Place the pot carefully in the preheated oven and cook for about 1 hour (lid off) until the chicken is starting to fall off the bone and the vegetables are lovely and soft

Why not pin the recipe for use at a later date?