Slow & Low Chicken-Bacon Casserole
with Potato Mash & Veggies
We love a slow-cooked meal! There’s something magical about being able to throw a bunch of ingredients into a pot, and come home later to a fully-formed meal. These chicken drumsticks will be falling apart by the time you’re ready to eat, in a rich tomato-based sauce with tender veggies and salty, savoury bacon. Pile it onto creamy mash and enjoy this warm and cosy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1 stalk
celery
1 packet
chicken drumsticks
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
pinch
Chili Flakes
1 packet
passata
1 sachet
Chicken-Style Stock Powder
2
potato
1 packet
Baby Leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
½ cup
water
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut carrot into bite-sized chunks. Roughly chop celery. • In a medium bowl, combine chicken drumsticks, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Shake off excess flour and cook chicken drumsticks, turning, until browned on all sides, 3-4 minutes. Transfer to slow cooker. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, carrot and celery, breaking up bacon with a spoon, until tender, 4-6 minutes.
• Add garlic & herb seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. • Stir through passata, chicken-style stock powder and the water. Transfer to slow cooker and set cooking temperature to high. Cover with a lid. • Cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Prepare chicken drumsticks and sauce as above. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil). Bake until chicken is tender and cooked through (when no longer pink inside), 90 minutes.
• When the chicken has 25 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
• When casserole is done, add baby leaves and stir until wilted. Season with pepper to taste. • Divide potato mash, slow-cooked chicken and bacon casserole between serving bowls. • Sprinkle with remaining chilli flakes (if using) to serve. Enjoy!
