This is my absolute fav and my partner loves it as well. Its a Allison Holts recipe and is good to split and freeze some for a later date. Its abit like chicken and stuffing.
1 Chicken
2 Bacon Rashers
1 Cup of water (I use 2 depends on how big your chicken is)
1 Tbsp Soya Sauce
2 Cloves of Garlic crushed
Cornflour to thicken
Salt & Pepper
2 Tbsp Butter
1 Onion finely chopped
1 tsp Dried Mixed Herbs
1 Cup Fresh Breadcrumbs
Place chicken whole or jointed in a saucepan with bacon, water, soya sauce and garlic (I also like to add chopped mushrooms at this stage). Cover and simmer over a very low heat for about an hour or until flesh is tender. Bone the chicken and place flesh in a shallow ovenware dish. Chop bacon and sprinkle over chicken (i normally do this before i add it in the pot to cook and add it and the mushroom after i have strained the liquid from the pot). Strain liquid, thicken with cornflour paste, season and pour over chicken.
Melt butter and cook chopped onion in it until onion is tender but not browned. Remove from heat and mix well with dried herbs and breadcrumbs. Spread topping evenly over cooled sauce and chicken.
Refridgerate or freeze until required. Reheat at 190 degreesC until topping is crisp and sauce and chicken have heated through (about 30-40 mins from fridge).
I hope you all enjoy this recipe as much a i do.
Crunchy Chicken Casserole (to die for!!!)
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