One Pot Chicken

4 serves

20 minutes

75 minutes

An easy and flavourful one pot chicken recipe which all the family will enjoy.

Recipe supplied by Campbell’s.

Ingredients

1 Tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

2 stalks celery, finely chopped

2 rashers bacon, rind removed, finely chopped

1.8 kg whole chicken

2 Tbsp tomato paste

1 L (4 cups) Campbells Real Stock – Chicken

350 g packet McKenzie’s Lentils, Freekeh and Beans Superblend, rinsed

2 tsp finely grated lemon rind

6 sprigs fresh thyme

Method

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Heat oil in a large flameproof casserole dish (16-cup capacity) over a medium heat. Add onion, carrot, celery and bacon. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Stir in paste and Campbell’s Real Stock – Chicken. Add chicken. Bring to boil. Cover with lid.
  3. Cook in oven for 30 minutes. Remove. Add Superblend, rind and thyme. Cover. Return to oven. Cook for a further 20 minutes.
  4. Increase oven temperature to 220°C (200°C fan forced). Remove lid. Cook about 20 to 25 minutes, or until chicken is golden brown and cooked through.
  5. Remove chicken from the dish. Stand for 5 minutes. Cut into serving pieces.
  6. Serve chicken over Superblend mixture from pot.

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