| 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 | Leeks, washed trimmed and | |
| sliced | ||
| 2 | Carrots, peeled and sliced | |
| 1 | 400 gram Tin chopped | |
| tomatoes 14oz | ||
| 100 | White wine, 3.5fl oz | |
| 15 | g | Cornflour, 1/2 oz |
| 300 | Chicken stock, 1/2 pt | |
| 1 | T | Fresh herbs, basil |
| parsley | ||
| chives | ||
| 1/2 | t | Salt |
| 1/4 | t | Cracked black pepper |
INSTRUCTIONS
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 nonstick 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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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 73.1mg
Sodium: 547.2mg
Potassium: 661mg
Carbohydrates: 14.4g
Fiber: 3.4g
Sugar: 7.2g
Protein: 28.7g