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.
Used different ingredients. Lovely recipe, I served it with rice and the whole family enjoyed it. I made some slight alterations to give the sauce more body, adding a tin of chopped tomatoes, 1 tbsp tomato puree and a clove of garlic for extra flavour. Will definitely make again. - 29 May 2009
Altered ingredient amounts. Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of knobs of butter and sauteed the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken stock and seasonings. I peeled and seeded the tomatoes (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutely "guest worthy" recipe. - 18 Jul 2008
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