Chicken, Prune and Bacon Casserole

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp olive oil

8 chicken thighs on the bone (chicken cutlets)

½ brown onion, diced

100g bacon, cut into fine strips

2 tsp chopped thyme

About 1 tbsp plain flour

¼ cup red wine

Salt and freshly ground black pepper

1 small clove garlic, crushed

1 cup chicken stock

2 medium carrots, cut into small sticks

16 pitted prunes

4 tbsp chopped parsley

Method

Preheat oven to 180°C.

Heat the oil in a wide pan and brown the chicken pieces for 2 minutes. Transfer the chicken to a bowl.

Add the onion and bacon to the pan and cook for a few minutes. Add the thyme and stir in the flour. Whisk in the wine and garlic and bring to a simmer. Season with salt and pepper.

Add the stock and stir well. Add the carrots and chicken to the pan and return to a simmer. Cover with lid or seal with oil and cook for about 30 minutes. Stir in the prunes and simmer on low heat for a few minutes.

Sprinkle with chopped parsley and serve.