Chicken and bacon ragu

This mouth-watering chicken and bacon ragu is cooked to perfection and sure to go down a treat!
Chicken and bacon ragu



1.Preheat oven to 200C.
2.Dust chicken with flour, shaking off excess. Reserve any remaining flour.
3.Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add chicken, skin-side down. Cook for about 2 minutes on each side, or until golden brown. Remove.
4.Add onion, garlic, celery, carrot, mushrooms and bacon to same hot dish. Cook, stirring occasionally, for about 5 minutes, or until soft.
5.Return chicken to dish with Campbell’s Real Stock – Chicken, paste, olives, rosemary, thyme and reserved flour. Stir to combine. Bring to boil. Cover with lid. Transfer to oven.
6.Cook for about 20-25 minutes, or until chicken is cooked through. Remove from heat. Remove chicken from dish. Cool slightly.
7.Shred chicken, removing and discarding bones. Return chicken to dish
8.Serve with fettucine and grated parmesan.

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