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One Pot Chicken

3.4
(5)
  • 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.

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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
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

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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