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Receta Chicken, Bacon And Tomato Casserole

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

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Raciónes: 4

Ingredientes

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

Direcciones

1 Preheat the oven: 180degC/360degF/Gas Mark 4
2 Remove any rind and fat from the bacon and dice. Dry fry in a non- stick frying pan, add in the onions and garlic and cook for two min.
3 Place the sliced leeks and carrots in the pan and cook for a further 5 min, stirring frequently.
4 Add in the tinned tomatoes, white wine and chicken stock. Mix cornflour with a little water and add in 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 in all the remaining ingredients, cover and cook in a preheated oven for one hour till 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 till reduced. Adjust the seasoning if necessary and pour the sauce over. Serve with warm new potatoes and green vegetables