Batch COOKING

FAB FEEDS TO FREEZE FOR AN EASY GRAB-AND-HEAT MEAL

- Karen Buckley

Chicken and Bacon Casserole

SERVES 6 PREP & COOK 1 HOUR, 20 MINS

• 8 chicken thigh fillets
• 200g shortcut bacon, cut into 3cm pieces
• 2 onions, finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, crushed
• 2 tblsps tomato paste
• 2 tblsps plain flour
• 2 cups chicken stock 300g mini carrots, halved lengthways
• Steamed green beans and crusty bread, to serve

1 Trim chicken. Halve crossways. Season with salt and pepper.

2 Heat an oiled, large, flameproof casserole dish (14-cup capacity) over a high heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned. Remove.

3 Add bacon, onion, celery and garlic. Cook, stirring occasionally, over a medium heat until soft. Stir in paste and flour. Cook, stirring for 1 minute. Add stock. Bring to boil. Return chicken to dish with carrots. Cover with lid.

4 Cook in a moderately slow oven (160C) for about 1 hour, or until chicken is cooked. Remove from oven.

5 Serve with beans and bread.

TO FREEZE Make up to end of Step 4. Cool in fridge. Transfer to a freezer-safe container. Seal, label and date. Freeze for up to two months.

TO SERVE Thaw in the fridge overnight. Transfer to a large saucepan. Stir over a medium to high heat until hot. Proceed with Step 5.