Name: Chicken casserole
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 chicken; 100 gram smoked bacon (i used nz free farmed honey cured bacon from kiwi bacon), sliced; 2 heads garlic, cut in half through the middle; 1 stalk rosemary, leaves finely chopped; 1 tablespoon butter; 5 spanish sausages, chopped into 2cm lengths (see tip); 2 cans white beans (such as cannellini), drained; 3/4 cup chicken stock or water

Chicken casserole

This intensely flavoured, French-style chicken casserole is so easy to prepare – and it’s all done in one pot. The secret is using the best Spanish sausages you can get. Pop all the ingredients in, pour yourself a drink and relax while your oven does the rest of the work. Photograph by Stephen Goodenough.

Serves 6

Cook

1H 30M

Ingredients

2 tablespoon olive oil

1 chicken

100 gram smoked bacon (i used nz free farmed honey cured bacon from kiwi bacon), sliced

2 heads garlic, cut in half through the middle

1 stalk rosemary, leaves finely chopped

1 tablespoon butter

5 spanish sausages, chopped into 2cm lengths (see tip)

2 cans white beans (such as cannellini), drained

3/4 cup chicken stock or water

Method

1.Preheat oven to 200°C. Heat the olive oil in a large casserole dish and brown the chicken, turning to ensure it browns evenly on all sides.

2.Add the bacon, garlic and rosemary, cover with a lid and roast in the oven for 30 minutes.

3.Remove from the oven and carefully lift the chicken out onto a plate. Add the butter, sausages, beans and stock or water to the casserole dish and mix well with the other ingredients. Season with salt and pepper. Return chicken to the pot, replace the lid and return to the oven for a further 30 minutes.

4.To serve, lift the chicken onto a clean plate and cut into portions. Divide the flavoured beans between serving plates and top with pieces of roast chicken and remaining pan juices.