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Chicken Casserole with Bacon and Shallots

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 12 small shallots
  • 50 g bacon
  • 2 celery sticks
  • 1 tbsp cornflour
  • 50 ml single cream
  • 10 grams parsley
  • 1 tablespoon Knorr Organic Chicken Stock Powder

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

478kcal

Energy (kJ)

2001kJ

Protein (g)

30.1g

Carbohydrate incl. fibre (g)

12.2g

Carbohydrate excl. fibre (g)

10.5g

Sugar (g)

4.0g

Fibre (g)

1.7g

Fat (g)

34.0g

Saturated fat (g)

9.4g

Unsaturated fat (g)

20.8g

Monounsaturated fat (g)

15.2g

Polyunsaturated fat (g)

5.7g

Trans fat (g)

0.1g

Cholesterol (mg)

164mg

Sodium (mg)

793mg

Salt (g)

1.98g

Vitamin A (IU)

390IU

Vitamin C (mg)

6.9mg

Calcium (mg)

41mg

Iron (mg)

1.78mg

Potassium (mg)

560mg

Total

1914kcal

8003kJ

120.3g

48.6g

41.8g

16.0g

6.8g

136.0g

37.6g

83.3g

60.6g

22.6g

0.4g

656mg

3174mg

7.94g

1561IU

27.8mg

164mg

7.12mg

2242mg


  • 1 Preheat the oven to 180°C fan, Gas mark 6. Peel the shallots but leave whole. Dice bacon. Slice the celery. Heat the oil in a frying pan and sauté chicken until golden, place in a casserole. Add the shallots and bacon and fry until lightly golden and add to the casserole.
  • 2 Dissolve 1 tbsp. Knorr® Organic Chicken Stock Powder in 500 ml of boiling water. Pour over the chicken and add the celery. Cover and cook in an oven for 50-60 minutes or until cooked through.
  • 3 Blend the cornflour with 1-2 tablespoons of cold water and stir into the casserole, return to the oven for 5 minutes. Serve with the cream stirred through and sprinkle with parsley.