Slow & Low Chicken-Bacon Casserole
with Potato Mash & Veggies
We love a slow-cooked meal! There’s something magical about being able to throw a bunch of ingredients into a pot, and come home later to a fully-formed meal. These chicken drumsticks will be falling apart by the time you’re ready to eat, in a rich tomato-based sauce with tender veggies and salty, savoury bacon. Pile it onto creamy mash and enjoy this warm and cosy meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 stalk
celery
1 packet
chicken drumsticks
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
pinch
Chili Flakes
1 packet
passata
1 sachet
Chicken-Style Stock Powder
2
potato
1 packet
baby leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
½ cup
water
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut carrot into bite-sized chunks. Roughly chop celery. • In a medium bowl, combine chicken drumsticks, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Shake off excess flour and cook chicken drumsticks, turning, until browned on all sides, 3-4 minutes. Transfer to slow cooker. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, carrot and celery, breaking up bacon with a spoon, until tender, 4-6 minutes.
• Add garlic & herb seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. • Stir through passata, chicken-style stock powder and the water. Transfer to slow cooker and set cooking temperature to high. Cover with a lid. • Cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Prepare chicken drumsticks and sauce as above. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil). Bake until chicken is tender and cooked through (when no longer pink inside), 90 minutes.
• When the chicken has 25 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
• When casserole is done, add baby leaves and stir until wilted. Season with pepper to taste. • Divide potato mash, slow-cooked chicken and bacon casserole between serving bowls. • Sprinkle with remaining chilli flakes (if using) to serve. Enjoy!