How to cook chicken casserole?
Chicken, Mushroom & Red Wine Casserole 1 tbsp olive oil 2 rashers Tegel Chicken Bacon, chopped 4 cloves garlic, crushed 6 small pickling onions 200g button mushrooms 1/4 cup flour 1/2 tsp salt Freshly ground black pepper 8 Tegel Chicken Pieces 2 tbsp oil, extra 2 tsp chopped fresh thyme leaves 1 bay leaf 1 cup red wine 400g can crushed tomatoes 2 tbsp chopped parsley Method Heat tablespoon of oil in a frying pan. Add the Tegel chicken bacon, garlic and onions and cook over medium heat for 2 to 3 minutes. Remove from the pan and place in a large casserole dish. Add the mushrooms to the pan and cook for 2 to 3 minutes. Place the mushrooms in the casserole dish. Place the flour, salt and pepper in a large plastic bag. Add the chicken pieces to the bag and toss to coat in the flour mixture. Heat the extra oil in the pan. Brown the chicken pieces in batches over medium heat, then place the chicken in the casserole dish. Add the thyme, bay leaf, red wine and tomatoes to the casserole. Cover
