Suitable from 1+ years and a family favourite
Slow cooked thighs, bacon and cream…..yes please!
For this dish I use my cast iron casserole dish, it’s perfect for making easy delicious meals that go straight from the hob to the oven. If you don’t have a suitable casserole dish then don’t worry, simply swap the mixture from the pan to an oven proof dish before it goes into the oven.
Serves a family of 4
Chicken and Bacon Supreme
Ingredients
600g chicken thighs
2 rashers of bacon diced
3 garlic gloves crushed
1 tsp Italian seasoning
400ml low sodium chicken stock
200g mushrooms sliced
A few springs of fresh thyme
100ml double cream
1 tbsp olive oil
1 tbsp cornflour mixed with 1 tbsp water
Method
Pre heat oven to 180c
Heat the oil in a pan on a medium/high heat. Add the bacon and fry for a few minutes until it just turns crispy
Using a slotted spoon remove the bacon and drain the excess oil on a paper towel
Add the chicken thighs to the pan, searing for around 3 minutes in each side
Add the bacon, Italian herb mix, garlic and the mushrooms and allow the mushrooms to soften for a few minutes stirring regularly
Once the mushrooms have almost started to soften, add the chicken stock and a few springs of fresh thyme
Bring to a simmer and then add the cornflour
Finally add the cream to the dish, stirring it all together making sure the chicken is nestled in the creamy sauce
Pop in the oven for 30 minutes and enjoy with rice, potatoes or pasta and seasonal vegetables of your choice
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