Almost One-pot Chicken Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (3 -4 lb) whole chickens, cut into 8-10 pieces (cut off excess fat)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 -8 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 8 ounces pearl onions, quartered
• 8 ounces button mushrooms, quartered
• 1 baby fennel, chopped or 1 teaspoon fennel seed
• 2 -3 cups chicken stock (depending on how much liquid you want)
• 1 whole fresh tomato, chopped
• 1 tablespoon italian seasoning (or combination of basil, oregano and other preferred spices)
• 8 ounces bacon, diced
• 16 ounces potatoes, diced small
• 12 ounces broccoli florets

Recipe

• 1 put flour, salt, pepper and chicken in a plastic bag. shake well to coat all chicken pieces.
• 2 heat oil in a large frying pan or dutch oven (that has a lid that fits well). fry chicken uncovered for 4-5 minutes each side. remove and set aside.
• 3 in the same pan, add garlic, onions, mushrooms and fennel (if you use fennel seeds, you add these later), and cook for about seven minutes or until these ingredients are softened.
• 4 add the chicken stock, chopped tomato, italian seasonings (or preferences), fennel seeds (if used) and chicken pieces. bring to a boil, then reduce heat and simmer for 15 minutes.
• 5 while the above items are cooking, and in a separate pan, cook the diced bacon. drain on paper towels and set aside. reserve bacon fat.
• 6 cook diced potatoes in the microwave for about five minutes. then saute until tender in the pan with the bacon fat.
• 7 cook broccoli in the microwave for 3-4 minutes and set aside. use the microwave dish you used for the potatoes.
• 8 add broccoli and bacon to the main pan (the one with the chicken). cook for 3-5 minutes to heat through.
• 9 serve over rice or mashed potatoes.