Ingredients
Method
- Preheat oven to 200°C (180°C fan-forced).
- 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.
- Cook in oven for 30 minutes. Remove. Add Superblend, rind and thyme. Cover. Return to oven. Cook for a further 20 minutes.
- 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.
- Remove chicken from the dish. Stand for 5 minutes. Cut into serving pieces.
- Serve chicken over Superblend mixture from pot.
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Unable to buy the MacKenzie’s Superblend of lentils, Freekeh and beans at my IGA. Bought McKenzie’s 12 blend soup mix instead. When the cooking was done, the chicken was done but some of the beans were not cooked, especially the beans, etc. that were not fully immersed in the liquid. If making this recipe again (and that’s a big IF), I’d boil the beans somewhat first to ensure they get soft. Also I didn’t like the idea of the bacon fat being in this recipe, I’d pre-fry the bacon to get rid of the excess bacon fat. Certainly not the best recipe in my opinion.