Chicken, bacon and tomato casserole

4 Servings

Ingredients

Quantity Ingredient
4 Trimmed chicken breast fillets
4 Rashers of back bacon
2 Onions; sliced
1 Clove garlic; crushed
4 smalls Leeks; washed, trimmed and
; sliced
2 Carrots; peeled and sliced
1 400 gram Tin chopped tomatoes; (14oz)
100 millilitres White wine; (3.5fl oz)
15 grams Cornflour; (1/2 oz)
300 millilitres Chicken stock; (1/2 pt)
1 tablespoon Fresh herbs; (basil, parsley,
; chives)
½ teaspoon Salt
¼ teaspoon Cracked black pepper

Directions

1 Preheat the oven: 180=F8C/360=F8F/Gas Mark 4 2 Remove any rind and fat from the bacon and dice. Dry fry in a non- stick frying pan, add the onions and garlic and cook for two minutes.

3 Place the sliced leeks and carrots in the pan and cook for a further 5 minutes, stirring frequently.

4 Add the tinned tomatoes, white wine and chicken stock. Mix cornflour with a little water and add to pan, stirring constantly. Transfer to an ovenproof casserole dish.

5 Seal the chicken by dry frying in a non-stick frying pan then place into the casserole dish. Add all the remaining ingredients, cover and cook in a preheated oven for one hour until the chicken and vegetables are tender.

6 When the chicken is cooked, if the sauce is too thin transfer to a pan and boil rapidly until reduced. Adjust the seasoning if necessary and pour the sauce over. Serve with hot new potatoes and green vegetables Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Oct 12, 1998

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