Hearty Chicken Casserole

This recipe is a one pot winner. The crispy potato wedges just complete the meal that scores a 9 on my comfort food scale!

1kg chicken pieces
2T olive oil
125g bacon cut into strips
1 clove of garlic, crushed
250g brown mushrooms
1 red onion, peeled and sliced
2 carrots, chopped
Large jar tomato pasta sauce
125ml white wine
3 sprigs fresh thyme
700g potatoes, peeled and quartered
Salt and freshly ground black pepper
1T fresh rosemary, chopped


Preheat the oven to 180°C. Heat 1 tablespoon of the oil in a casserole, add the chicken and brown for 3 – 4 minutes. Remove the chicken and set aside. Add the red onion, bacon, mushrooms and carrots. Fry for 3 minutes.
Return the chicken to the casserole, pour in the tomato pasta sauce and white wine and bring to boil. Add the thyme, cover, reduce the heat and simmer for 45 minutes, until the chicken is cooked.
In the meantime, boil the quartered potatoes in salted water for 5 minutes. Drain and toss with the remaining oil and seasoning. Spread out on a baking tray and roast for 25 minutes, turning halfway.
Toss the rosemary through the potatoes and roast for 5 minutes. Serve the casserole with the sautéed potatoes.

More ideas:

Add some chopped pineapple for a tropical twist.
Add some liver for a poker night feast.
Replace the chicken with pork if you prefer.
Replace the wine with stock, add some peas and serve with brown rice for a wholesome family feast!