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home > recipes > casseroles > chicken, bacon and tomato casserole
from UK Chicken, Bacon And Tomato Casserole -------------------------------------------------------------- * Exported from MasterCook * Chicken, Bacon And Tomato Casserole Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : M&S Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Trimmed chicken breast fillets 4 Rashers of back bacon 2 Onions -- sliced 1 clove garlic -- crushed 4 small leeks -- washed, trimmed and -- sliced 2 Carrots -- peeled and sliced 1 400 gram Tin chopped tomatoes -- (14oz) 100 milliliters White wine -- (3.5fl oz) 15 grams Cornflour -- (1/2 oz) 300 milliliters Chicken stock -- (1/2 pt) 1 tablespoon Fresh herbs -- (basil, parsley, -- chives) 1/2 teaspoon Salt 1/4 teaspoon Cracked black pepper 1 Preheat the oven: 180øC/360øF/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 Converted by MC_Buster. -- Alan Hewitt

Chicken, Bacon And Tomato Casserole


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keyword: chicken,
keyword: bacon
keyword: tomato
keyword: casserole
recipes for casseroles
recipes by alan
Email Address:
(posted September 3, 1997)

from UK

Chicken, Bacon And Tomato Casserole

--------------------------------------------------------------
* Exported from MasterCook *

Chicken, Bacon And Tomato Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : M&S

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Trimmed
chicken breast fillets
4 Rashers of
back bacon
2 Onions -- sliced
1
clove garlic -- crushed
4 small leeks -- washed, trimmed and
-- sliced
2 Carrots -- peeled and sliced
1 400 gram Tin chopped tomatoes -- (14oz)
100 milliliters
White
wine -- (3.5fl oz)
15 grams Cornflour -- (1/2 oz)
300 milliliters
Chicken stock -- (1/2 pt)
1 tablespoon Fresh
herbs -- (basil, parsley,
-- chives)
1/2 teaspoon
Salt
1/4 teaspoon Cracked black pepper

1 Preheat the oven: 180øC/360øF/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

Converted by MC_Buster.
--
Alan Hewitt



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