4 chicken thighs on the bone skinned
1 medium onion roughly chopped
4 smoked back bacon rashers visible fat removed cut into 2.5cm pieces
200g closed cup mushrooms
Small handful parsley roughly chopped
450ml chicken stock
Salt and black pepper
2 carrots cut into 1.5cm cubes
1tsp dried mixed herbs
550g potatoes peeled and thinly sliced
200g broccoli to serve
Preheat oven to 180c (350F) or gas 4 Place frying pan over medium heat.
Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dish.
Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.
Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequently.
Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light. Cover and bake for 1.5 hours Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.
bacon recipe source: lwbpayne (member), BBC Good Food