Ingredients: - 

2 kg bag frozen chicken pieces, thaw and remove skin,
2 Tbsp flour,
4 bacon rashers, chopped,
2 cloves garlic, finely chopped,
1 onion, halved and sliced,
½ cup dry white wine, (optional),
1 cup chicken stock,
1 tsp dried mixed herbs,
700g bag frozen casserole/vegetable mix,
¼ cup cream, (optional),
1 handful fresh parsley leaves, (optional) - 

METHOD: - 

Preheat oven to 180°C. Toss Tegel chicken pieces in flour.
Heat a dash of oil in a flame proof casserole dish and brown the chicken pieces over a high heat. Remove the chicken from the pan and set aside. Reduce the heat.
Add bacon, garlic and onions and stir-fry over a medium heat until onions soften. Pour in white wine (optional). Return chicken pieces to the dish and pour over stock. Add dried mixed herbs. Bring to the boil. Add frozen casserole mix but do not stir vegetables into the sauce. Cover.
Transfer casserole to the oven. Cook for 1 -1 1/4 hours until chicken is falling off the bones. Stir vegetables into the casserole with the cream. Taste and season with salt and black pepper if necessary. Garnish with chopped parsley.
Serve hot with a warm, crusty loaf of bread.