Name: Chicken, Bacon and Tomato Casserole
Ingredients: 4 Trimmed chicken breast fillets; 4 Rashers of back bacon; 2 Onions; sliced; 1 Clove garlic; crushed; 4 sm Leeks; washed, trimmed and; ; sliced; 2 Carrots; peeled and sliced; 1 400 gram Tin chopped tomatoes; (14oz); 100 ml White wine; (3.5fl oz); 15 g Cornflour; (1/2 oz); 300 ml Chicken stock; (1/2 pt); 1 tb Fresh herbs; (basil, parsley,; ; chives); 1/2 ts Salt; 1/4 ts Cracked black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats		M&	4	Servings

INGREDIENTS

4		Trimmed chicken breast fillets
4		Rashers of back bacon
2		Onions; sliced
1		Clove garlic; crushed
4	sm	Leeks; washed, trimmed and
		; sliced
2		Carrots; peeled and sliced
1		400 gram Tin chopped tomatoes; (14oz)
100	ml	White wine; (3.5fl oz)
15	g	Cornflour; (1/2 oz)
300	ml	Chicken stock; (1/2 pt)
1	tb	Fresh herbs; (basil, parsley,
		; chives)
1/2	ts	Salt
1/4	ts	Cracked black pepper

INSTRUCTIONS

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@atoc.demon.co.uk> on Oct
12, 1998

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