A warming stew with an amazing broth that begs to be sopped up with some crunchy home-made bread.
- olive oil, for baking
- 1 large onion, sliced
- 4 chicken breasts, cubed
- 4 chicken wings
- 500 g potatoes, roughly chopped
- 500 g tomatoes, roughly chopped
- 1 sprig rosemary
- 500 ml chicken stock
- salt and pepper
- 500 g mushrooms
- 4 rashers bacon, chopped or whole
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 220ºC.
In a baking dish, sweat the onion and brown the chicken.
Add the potatoes, tomatoes, rosemary, stock and season to taste. Roast for 50 minutes, making sure it does not dry out, if it does, either add more stock or cover.
Add mushrooms and lay the bacon on top of the other ingredients. Roast for another 30–40 minutes.
Serve with crusty bread and a light white wine.