Chicken Casseroles and Easy Crockpot Recipes

Directions

Peel and then chop the carrots and onion finely. Chop the celery sticks and the mushrooms finely. Chop the canned tomatoes roughly, and finely chop the rosemary and the parsley. Peel and crush the 3 cloves of garlic. The parsley will be used at the end as a garnish.

In your casserole dish heat the olive oil over a medium to high heat, then add the chicken pieces and cook until the pieces are evenly brown on the outside.

Remove the chicken pieces from the casserole dish once browned.

Lower the heat and add into the casserole dish your sliced bacon or pancetta, the celery onion and carrot and cook through for around 5 minutes. Once the onion is browned off slightly, you can add the mushrooms and the crushed garlic and cook through briefly.

Add your browned chicken back into the casserole dish along with the dry white wine. Simmer this for a couple of minutes, then add in your chicken stock ,sugar, balsamic vinegar, chopped tomatoes, bay leaves and rosemary.

Bring the casserole to the boil then reduce heat, cover the dish and cook on a low heat for a further 25 minutes and stir occasionly. Finally add the black olives and cook for another 10minutes. Remove the chicken then reduce the sauce on a high heat for around 3-4 minutes. Add the sauce over the chicken and garnish with the finely chopped parsley.