Chicken and Vegetable Casserole

• 1 tablespoon olive oil
• 1 kg chicken thigh, skin off, cut into 2cm cubes
• 2 brown onions, sliced
• 2 carrots, thickly sliced
• 4 celery ribs, thickly sliced
• 8 slices bacon, trimmed and chopped
• 4 garlic cloves, crushed
• 12 cup fresh sage leaf, roughly chopped
• 1 cup dry white wine
• 12 cup plain flour
• 1 liter chicken stock

1. Preheat oven to 180C/160C if fan forced.
2. Heat oil in a large heavy based casserole dish over medium high heat.
3. Add chicken in batches for 5-6 minutes or until golden, transfer to a bowl.
4. Add onion, carrot, celery and bacon, cook stirring for 5 minutes or until onion has softened.
5. Add garlic and sage, cook for 1 minute or until fragrant.
6. Add wine, bring to the boil.
7. Stir in the flour and cook for 1 minute.
8. Slowly add the stock, stirring constantly.
9. Return the chicken to the dish.
10. Cover, bring to the boil and then transfer to the oven.
11. Bake for 1 hour, remove the lid and bake uncovered for another hour or until chicken is tender.
12. Enjoy!

olive oil, chicken thigh, brown onions, carrots, celery, bacon, garlic, sage leaf, white wine, flour, chicken stock

Taken from www.food.com/recipe/chicken-and-vegetable-casserole-520665 (may not work)