Ingredients
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8
-
1/4
-
2
-
200
-
500
-
1
-
2
-
800
-
140
-
-
-
-
-
-
Directions
Chicken, Bacon and Mushroom Casserole, A slow cooked chicken casserole, A slow cooked chicken casserole
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Steps
|
1
Done
|
Toss 8 Small Free-Range Chicken Legs in 1/4 Cup (40g) Plain Flour Until Coated. |
|
2
Done
|
Heat 2 Tbs Olive Oil in a Frying Pan Over High Heat. |
|
3
Done
|
Add Chicken and Cook, Turning Until Golden. Place in a 3.5-Litre Crockpot. |
|
4
Done
|
Add 200g Bacon Rashers, Rind Removed and Cut Into 2cm Cubes, 500g Button Mushrooms, Halved, 1 Onion, Chopped, and 2 Garlic Cloves, Crushed, to the Frying Pan and Cook For 5 Minutes or Until Golden. |
|
5
Done
|
Add to the Crockpot With 800g Can Diced Tomatoes and 140g Container Tomato Paste. |
|
6
Done
|
Cook, Covered, on Low For 4-6 Hours or on High For 2-3 Hours. |
|
7
Done
|
Season Well With Salt and Freshly Ground Pepper. Serve With a Dollop of Sour Cream and Scattered With Chopped Continental Parsley. |
