Early summer garden and chicken casserole

The garden seems to thrive in spite of our lack of green fingers. What can be more satisfying than eating fresh salad made with the fruits of your own efforts. We have half a dozen different types of lettuce flourishing and I will pick the leaves and toss them with coriander, mint and parsley, dress them with a lemon vinaigrette and crumble a bit of blue cheese over the top. It will make a nice accompaniment to the chicken casserole bubbling in the oven. One of the nicest things about running our B & B is meeting guests from all over the world. Provided they arrange with us in advance we will provide them with a hot dinner in the evening. Overseas guests enjoy sitting down with a New Zealand family and seeing how the locals live, something they wouldn't get if they stay in a hotel. Business folk often want a meal taken down to their room where they can eat eat in solitude. Either way we like to offer a taste of NZ and good NZ produce. This is my chicken casserole recipe:

Chicken in Red Wine:

12 chicken pieces

4 rashers bacon, chopped

1 onion
1 clove chopped garlic
12 prunes
1 diced carrot 
1 cup red wine
2 cups chicken stock
1 tspn paprika
chopped coriander (or 1 tspn dried)
chopped rosemary (or 1 tspn dried)
salt and pepper to taste

Fry the onion, garlic and bacon in a little olive oil .Dredge chicken in flour and brown both sides. Add the carrot, paprika, coriander and rosemary. Add the wine and allow to bubble for a minute then add the chicken stock. Season to taste then simmer either on the stove top or in a moderate oven for another 45 minutes. Rest for 10 minutes before serving. This is lovely served with buttered noodles or new potatoes and a nice fresh salad, straight from the garden.