Chicken, Bacon and Tomato Casserole

Ingredients

Original recipe makes 4

	4 chicken breast; Trimmed
	4 Rashersback bacon
	2 Onions; sliced
	1 Garlic; crushed
	4 smLeeks; washed, trimmed and sliced
	; sliced
	2 Carrots; peeled and sliced
	1 400-gram tintomatoes; chopped
	100 mlWhite wine; (3.5fl oz)
	15 gCornflour; (1/2 oz)
	300 mlChicken stock; (1/2 pt)
	1 tbFresh herbs; (basil, chives)
	1/2 tsSalt
	1/4 tsCracked black pepper

Calories Per Serving: 626
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Chicken, Bacon and Tomato Casserole Preparation

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 Posted to MM-Recipes Digest by Alan Hewitt on Oct 12, 1998