Italian Chicken Casserole

Italian Chicken Casserole

Ingredients:

1Kg chicken thighs and drumsticks

30ml olive oil

125g bacon bits

500g jar tomato pasta sauce

1kg potatoes, peeled and diced

Salt and freshly ground black pepper

15ml fresh rosemary, chopped

1 red onion, peeled and roughly chopped

Method:

Preheat the oven to 200˚C.

Heat 15ml oil in a flameproof casserole, add the chicken and brown for 3-4 minute. Remove the chicken and set aside. Add the bacon and fry for 3 minutes.

Return the chicken to the casserole, pour in the pasta sauce plus 100ml water and bring to the boil. Cover, reduce heat and simmer for 45 minutes, until the chicken is cooked.

Meanwhile, boil the diced potatoes in salted water for 5 minutes. Drain and toss with 15ml of oil and season. Spread out on a baking tray and roast for 25 minutes, turning half way.

Toss the rosemary and red onion through the potatoes and roast for 5 minutes. Serve the casserole with the sautéed potatoes.