Chicken Casserole

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 45 mins

3 lb - oven-ready chicken

2 tablespoons - flour

- salt and pepper

1 tablespoon - butter

5 rashers (slices) - streaky bacon

2 oz - mushrooms

1 - shallot

20 fl oz - chicken stock **

Season the flour with salt and fresh pepper. Joint the chicken and dip the joints in the seasoned flour to coat them entirely. Cut the bacon into small strips about ½" (1cm) wide. Peel and chop the shallot. Wash and slice the mushrooms.
Melt the butter in a flameproof casserole dish and gently fry the bacon, mushrooms and shallot for a few minutes. Add the chicken joints and fry until hey are golden brown on all sides, turning them as required. Add enough hot chicken stock to just cover the chicken pieces then simmer for 1 - 1½ hours until tender. Re-season if required and serve straight from the casserole.
** If you don't have time or the inclination to make chicken stock, you can substitute chicken stock cubes dissolved in 20fl oz (600ml or 1 pint) of hot water.