Name: Chicken and bacon ragu
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
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

Chicken and bacon ragu

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

Serves 6

Prep

25M

Cook

25M

Total

50M

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.

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