Southern Chicken and Bacon Casserole
Equipment
- 2-quart casserole dish
Ingredients
- 1 frying chicken 2 1/2-3 lbs., cut up
- ½ lb. bacon
- 4 medium potatoes peeled and sliced lengthwise into 3 slices
- 1 large onion thinly sliced
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped shallots green onions, or sliced onions
- 2 tablespoons chopped fresh parsley
Optional:
- 2 cups green beans
- broccoli
- cauliflower or squash
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and dry the chicken pieces.
- In a Dutch oven, fry the bacon until crisp.
- Remove the bacon and set aside.
- Brown the chicken pieces well on all sides in the bacon fat.
- As each piece browns, remove it to a 2-quart casserole dish.
- Brown the sliced potatoes on both sides in the remaining bacon fat.
- Remove them and place them on top of the chicken in the casserole dish.
- Top the potatoes with the thinly sliced onions.
- Sprinkle the poultry seasoning, salt, pepper, chopped shallots, and chopped parsley over the onions.
- Crumble the cooked bacon and sprinkle it over the top.
- If desired, layer any extra vegetables on top of the chicken before adding the potatoes and onions.
- Cover the casserole dish and bake in the preheated oven for 40 minutes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty Southern chicken and bacon casserole with a medium-bodied red wine like Merlot or a rustic Zinfandel to complement its robust flavors.Nutritional Information
Calories: 550 kcal | Carbohydrates: 32 g | Protein: 35 g | Fat: 32 g | Fiber: 4 g | Sugar: 3 g
