Chicken Red Wine and Bacon Casserole Oamc
Discover comfort food perfection with this hearty Chicken Red Wine and Bacon Casserole, a rich and flavorful dish brimming with tender chicken thighs, smoky bacon, and earthy mushrooms, all simmered in a velvety red wine and tomato-based sauce. Infused with aromatic herbs like thyme and bay leaves, and packed with wholesome vegetables, this casserole is an ideal one-pot wonder for cozy family dinners or meal prep enthusiasts. Designed with OAMC (Once a Month Cooking) convenience in mind, this casserole freezes beautifully, making it a time-saving option for busy weeknights. Whether freshly baked or reheated, every bite delivers rustic, slow-cooked goodness that pairs wonderfully with crusty bread or creamy mashed potatoes.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 200 grams Bacon
- 2 medium Onion
- 4 cloves Garlic cloves
- 3 medium Carrots
- 2 stalks Celery stalks
- 500 milliliters Red wine
- 500 milliliters Chicken stock
- 2 tablespoons Tomato paste
- 2 tablespoons Flour
- 2 tablespoons Olive oil
- 2 leaves Bay leaves
- 3 sprigs Thyme (fresh)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 200 grams Mushrooms
Instructions
Preheat the oven to 180°C (350°F).
Heat olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
Season chicken thighs with salt and pepper. Sear them in batches, skin-side down, until golden and crispy (about 5 minutes on each side). Remove and set aside.
Chop the bacon into small pieces and add to the casserole dish. Cook until crispy and remove onto a plate using a slotted spoon, leaving the fat in the pan.
Finely chop the onions, carrots, celery, and garlic. Add these vegetables to the dish and sauté for 5-7 minutes until softened.
Stir in the flour and cook for 1 minute, then add the tomato paste and mix well.
Gradually pour in the red wine, scraping up any browned bits from the bottom of the dish. Simmer for 5 minutes to reduce slightly.
Add the chicken stock, bay leaves, thyme sprigs, and cooked bacon to the dish. Stir to combine.
Place the chicken thighs back into the dish, ensuring they are partly submerged in the liquid.
Clean and slice the mushrooms, and add them on top of the chicken.
Bring the casserole to a simmer, then cover with a lid and transfer to the preheated oven.
Cook for 90 minutes, checking halfway through to give the casserole a gentle stir.
Remove the lid and cook an additional 15-20 minutes to let the sauce thicken slightly.
Remove from the oven, discard the bay leaves and thyme sprigs, and let it cool slightly before serving.
For freezing (OAMC): Let the casserole cool completely, portion into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the oven.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
