Chicken, Bacon And Tomato Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Trimmed chicken breast fillets,
4: Rashers of back bacon,
2: Onions, sliced
1 Clove: garlic, crushed
4 small: Leeks, washed, trimmed and
, sliced
2: Carrots, peeled and sliced
1: 400 gram Tin chopped tomatoes, (14oz)
100 milliliter: White wine, (3.5fl oz)
15 gram: Cornflour, (1/2 oz)
300 milliliter: Chicken stock, (1/2 pt)
1 tbsp: Fresh herbs, (basil, parsley,
, chives)
1/2 tsp: Salt,
1/4 tsp: 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 on Oct
12, 1998
Source from luhu.jp
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
12, 1998
Source from luhu.jp
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