About this recipe:This dish involves pan-searing chicken breasts and then simmering them in a sauce made from bacon, mushrooms, white wine and tomatoes. Serve with pasta or roast potatoes.
4 tablespoons olive oil
1 (1.35kg) whole chicken, cut into pieces
6 rashers streaky bacon, diced
2 onions, chopped
70g mushrooms, sliced
1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
1 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
1 teaspoon salt
ground black pepper to taste
250ml white wine
450g tomatoes, diced
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Method Prep:15min › Cook:40min › Ready in:55min
Heat oil in a large frying pan; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.
Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to frying pan; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from frying pan and pour sauce over chicken.
This is a really excellent dish.
We were having around 25 people for buffet supper and so looked for a tasty dish that could be partly prepared about ahead.
Instead of a whole chicken, we used 12 chicken breasts together with 30 boneless thighs, all cut into bite size pieces. All ingrediants, except the fresh herbs, were added to 3 large deep baking dishes, covered and set aside. About 45 minutes prior to serving, the herbs were added, dishes covered tightly with tin foil and then placed into a pre-heated 190 degree oven.
The meal was served with rice. The chicken was very succulent and the flavours and freshness of the other ingrediants were great. Everyone enjoyed the dish - a real hit that we'll cook again. - 01 Jan 2013