Embrace the changing of the seasons with this rich chicken casserole. Serve with a big bowl of creamy mashed potatoes.
4 chicken thighs, bone in, skin on
6 chicken drumsticks, skin on
½ cup plain flour
2 tablespoons olive oil
150 grams bacon, thinly sliced
2 red onions, peeled
300 grams button mushrooms, halved if large
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 tablespoon finely chopped thyme
½ cup white wine
1 x 400 gram tin cherry tomatoes
1 cup chicken stock
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Place the flour in a dish and season with salt and pepper. Dust the chicken in the flour, shaking off the excess.
Heat the oil in a sauté pan and brown the chicken on all sides. Transfer to an ovenproof baking dish. Add the bacon to the same pan and cook until lightly golden. Remove with a slotted spoon and add to the chicken.
Add the onions, mushrooms, paprika, garlic and thyme to the pan and cook for 5 minutes. Pour in the wine and let it bubble up for a couple of minutes. Add the tomatoes and stock, season and bring to the boil. Tip over the chicken and gently combine. Cover and cook for 30 minutes. Uncover then cook for a further 10 minutes until the chicken is tender and fully cooked through.
To serve: Scatter with a little extra fresh thyme and serve with warm crusty bread, mashed potatoes and a green salad.