Slow & Low Chicken Double Bacon Casserole
with Potato Mash & Veggies
We love a slow-cooked meal! There’s something magic 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
Celery
1
Chicken Drumsticks
2
Diced Bacon
1
Garlic & Herb Seasoning
1
Chilli Flakes
1
Passata
1
Chicken-Style Stock Powder
2
Potato
1
baby leaves
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
water
butter
(Contains Milk; )
milk
(Contains Milk; )
Nutrition Values
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 remaining 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 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. • Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, carrot and celery, breaking up with a spoon, until tender, 4-6 minutes (cook in batches if your pan is getting crowded). • 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. • Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
• When the chicken has 25 minutes cook time 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 the casserole is done, add baby spinach leaves and stir until wilted. Season with pepper. • Divide potato mash, slow-cooked chicken and bacon casserole between bowls. Garnish with remaining chilli flakes. Enjoy!