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Chicken and Bacon Casserole

Delicious Chicken Casserole recipe

Chicken and Bacon Casserole

Delicious Chicken Casserole recipe
5 from 1 vote


Total Time 1 hour 40 minutes
Servings 4 people


  • 1 kg Manor Farm chicken thighs and drumsticks, lightly coated in flour
  • 1 tbsp Olive oil
  • 75 g Bacon lardons
  • Salt and black pepper
  • 2 Garlic cloves, chopped
  • 1 Onion, chopped
  • 1 Leek, trimmed and chopped
  • 0.5 Head of celery, chopped
  • 300 g Turnip, peeled and chopped
  • 2 Carrots, peeled and chopped
  • 500 ml Chicken stock (made with two stock cubes)
  • 1 tbsp Fresh thyme leaves
  • 1 Bay leaf
  • 800 g Baby potatoes, peeled and halved


  • Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a heavy, ovenproof casserole dish over a medium-high heat. Add the chicken and lardons. Season to taste and cook until browned.
  • Add the garlic, onion, leek, celery, turnip and carrots.
  • Pour in the chicken stock. Add the thyme, a pinch of salt and pepper and the bay leaf. Stir to combine.
  • Add the potatoes and bring to a simmer. Cover with a lid, transfer to the oven and cook for 1½ hours until the chicken is tender. Remove the bay leaf before serving.

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