This easy Jamie Oliver chicken and bacon casserole is a warm and comforting meal perfect for any night. With crispy chicken thighs, smoky bacon, and tender sweet potatoes, it’s a simple yet delicious dish. You can easily swap in other veggies or proteins, making it a flexible and nutritious choice for the whole family.
Ingredients Needed
- 2 tablespoons olive oil
- 4-6 boneless higher-welfare chicken thighs with skin on (about 4-6 pieces)
- 100g higher-welfare bacon lardons or chopped bacon (3.5 oz)
- 1 large onion, chopped
- 2 small sweet potatoes, peeled and cut into cubes
- 16 button mushrooms, cut into quarters
- 500ml fresh chicken stock (2 cups)
- 3 sprigs of thyme
How To Make Chicken And Bacon Casserole
- Fry the chicken: Heat the olive oil in a heavy-based pan over medium-high heat and fry the chicken, skin side down, for about 5 minutes until crispy and golden. You may need to cook the chicken in batches if using a small pan. Set aside using a slotted spoon.
- Cook the bacon and onions: Pour away any excess fat, then cook the bacon lardons and onions in the same pan for about 5 minutes, until they begin to take on some color.
- Add vegetables and chicken back: Add the sweet potato and mushrooms to the pan, then return the chicken pieces to the pan, skin side up.
- Add stock and simmer: Pour the stock over the ingredients until it just reaches the chicken skin. Add the thyme and cover with a lid. Simmer gently for 10-15 minutes until the chicken is cooked through. Check by cutting into a piece of chicken to ensure it is fully cooked.
- Adjust sauce: If there’s too much sauce in the pan, strain it into a separate pan, bring it to a boil, and reduce it to thicken.
Recipe Tips
- Crisp the chicken skin properly: Make sure to fry the chicken skin side down for about 5 minutes until it turns golden and crispy. This adds flavor and texture to the dish.
- Check the chicken’s doneness: Use a sharp knife to cut into the thickest part of the chicken to ensure it’s fully cooked and juicy inside.
- Cook in batches if necessary: If your pan is small, fry the chicken in batches to avoid overcrowding, ensuring even cooking and crispy skin.
- Don’t rush the simmering time: Let the dish simmer gently for the full 10-15 minutes to ensure the sweet potatoes are tender and the flavors meld together.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken and bacon casserole cool to room temperature, then store it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: To freeze, let the casserole cool to room temperature, then place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
- Reheat: Heat the casserole in a pan over medium heat, stirring occasionally. Add a splash of water or stock if it’s too thick, and cook for about 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 cup
- Calories: 223
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 620mg
- Potassium: 300mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 19g
Try More Jamie Oliver Recipes:
- Jamie Oliver Beer Butt Chicken
- Jamie Oliver BBQ Spatchcock Chicken
- Jamie Oliver Tuscan Chicken
- Jamie Oliver Slow Cooker Butter Chicken
Jamie Oliver Chicken And Bacon Casserole
Description
This easy Jamie Oliver chicken and bacon casserole is a warm and comforting meal perfect for any night. With crispy chicken thighs, smoky bacon, and tender sweet potatoes, it’s a simple yet delicious dish. You can easily swap in other veggies or proteins, making it a flexible and nutritious choice for the whole family.
Ingredients
Instructions
- Fry the chicken: Heat the olive oil in a heavy-based pan over medium-high heat and fry the chicken, skin side down, for about 5 minutes until crispy and golden. You may need to cook the chicken in batches if using a small pan. Set aside using a slotted spoon.
- Cook the bacon and onions: Pour away any excess fat, then cook the bacon lardons and onions in the same pan for about 5 minutes, until they begin to take on some color.
- Add vegetables and chicken back: Add the sweet potato and mushrooms to the pan, then return the chicken pieces to the pan, skin side up.
- Add stock and simmer: Pour the stock over the ingredients until it just reaches the chicken skin. Add the thyme and cover with a lid. Simmer gently for 10-15 minutes until the chicken is cooked through. Check by cutting into a piece of chicken to ensure it is fully cooked.
- Adjust sauce: If there’s too much sauce in the pan, strain it into a separate pan, bring it to a boil, and reduce it to thicken.
Notes
- Crisp the chicken skin properly: Make sure to fry the chicken skin side down for about 5 minutes until it turns golden and crispy. This adds flavor and texture to the dish.
- Check the chicken’s doneness: Use a sharp knife to cut into the thickest part of the chicken to ensure it’s fully cooked and juicy inside.
- Cook in batches if necessary: If your pan is small, fry the chicken in batches to avoid overcrowding, ensuring even cooking and crispy skin.
- Don’t rush the simmering time: Let the dish simmer gently for the full 10-15 minutes to ensure the sweet potatoes are tender and the flavors meld together.
Jamie Oliver Chicken And Bacon Casserole