Chicken, Mushroom & Red Wine Casserole

1 tbsp olive oil
2 rashers Tegel Chicken Bacon, chopped
4 cloves garlic, crushed
6 small pickling onions
200g button mushrooms
1/4 cup flour
1/2 tsp salt
Freshly ground black pepper
8 Tegel Chicken Pieces
2 tbsp oil, extra
2 tsp chopped fresh thyme leaves
1 bay leaf
1 cup red wine
400g can crushed tomatoes
2 tbsp chopped parsley

Heat tablespoon of oil in a frying pan. Add the Tegel chicken bacon, garlic and onions and cook over medium heat for 2 to 3 minutes. Remove from the pan and place in a large casserole dish.

Add the mushrooms to the pan and cook for 2 to 3 minutes. Place the mushrooms in the casserole dish.

Place the flour, salt and pepper in a large plastic bag. Add the chicken pieces to the bag and toss to coat in the flour mixture.

Heat the extra oil in the pan. Brown the chicken pieces in batches over medium heat, then place the chicken in the casserole dish. Add the thyme, bay leaf, red wine and tomatoes to the casserole. Cover and bake in the preheated oven for one hour or until the chicken is tender. Stir in the parsley.

Serve with mashed potatoes and green beans.