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