| 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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