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Add a photoRaciónes: 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
