Recipe

Chicken and bacon ragu

This mouth-watering chicken and bacon ragu is cooked to perfection and sure to go down a treat!

  • 25 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

  • 1 kilogram chicken thigh cutlets, skin on
  • 2 tablespoon plain flour
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 2 sticks celery, finely chopped
  • 1 carrot, peeled, finely chopped
  • 200 gram button mushrooms, sliced
  • 100 gram streaky bacon rashers, chopped
  • 2 cup Campbell's Chicken Real Stock
  • 2 tablespoon tomato paste
  • 1/2 cup chopped pitted green olives
  • 2 teaspoon finely chopped fresh rosemary
  • 2 teaspoon thyme leaves
  • cooked fettucine and grated parmesan, to serve

Method

  • 1
    Preheat oven to 200C.
  • 2
    Dust chicken with flour, shaking off excess. Reserve any remaining flour.
  • 3
    Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add chicken, skin-side down. Cook for about 2 minutes on each side, or until golden brown. Remove.
  • 4
    Add onion, garlic, celery, carrot, mushrooms and bacon to same hot dish. Cook, stirring occasionally, for about 5 minutes, or until soft.
  • 5
    Return chicken to dish with Campbell's Real Stock - Chicken, paste, olives, rosemary, thyme and reserved flour. Stir to combine. Bring to boil. Cover with lid. Transfer to oven.
  • 6
    Cook for about 20-25 minutes, or until chicken is cooked through. Remove from heat. Remove chicken from dish. Cool slightly.
  • 7
    Shred chicken, removing and discarding bones. Return chicken to dish
  • 8
    Serve with fettucine and grated parmesan.