Oven Baked Chicken & Bacon Casserole
Glutenfree, Dairyfree, Eggfree, Nutfree, Soyafree, Yeastfree
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
Instructions
- Pre heat your oven to 180 degrees, 160 degree fan or gas mark 4
- Place the chopped onion, bacon and chicken in a large casserole dish on a low heat, and stir until lightly browned
- Add the garlic, herbs and vegetables to the pot and fry for a further minute
- Pour over the stock, bring to the boil, then remove from the heat
- 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