Chicken Casserole With Rose Wine Recipe Instructions

Ingredients

• 3 tbsp. olive oil

• 1 whole chicken cut in 8 or 10 parts

• ½ pound smoked bacon cut in cubes

• 1 chopped onion

• 2 shallots chopped

• 2 garlic cloves cut in slices

• 3 tbsp. all purpose flour

• 3 tomatoes peeled, deseeded and chopped

• Salt and pepper;

• 2 cups rosé wine

• 1 cup vegetable stock

• 1 tbsp tomato paste

• 1 tsp paprika

• 1 tsp oregano dried

• 1 tsp thyme dried

• Juice of 1 orange

• ¾ cups black olives, pitted

• Zest and peeled wedges of 2 oranges

• Fresh chopped parsley for garlic

Directions

1. In a large pot that can hold all the chicken pieces, heat 1 tbsp of olive oil and pan-fry the chicken until golden on all sides. Remove and reserve.

2. Using the same pot, add the bacon and cook until crispy, then remove and reserve.

3. Using the same pot, add another 2 tbsp. of olive oil and add onions, shallots and garlic. Cook until tender and a little golden.

4. Add back in the chicken and bacon, stirring well to combine. Sprinkle with the flour, stir to mix, and continue cooking for 1 minute. Pour in the wine, and cook, stirring, for 1 more minute. Toss in the tomatoes, season with salt and pepper. Pour the vegetable stock, then add tomato paste and paprika, and cook for 25 to 35 minutes more, stirring and turning the chicken pieces once or twice.

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