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Wednesday, 12 October 2011

Harlequin Chicken

I love this recipe as it can be made with pre cooked chicken or raw. I had to cook a chicken as the sell by date had only a day left, so I roasted it & used it the following day in this recipe.
I call it Harlequin as it is very colourful.
Feel free to leave the olives out if you are not a fan & add onions if you are tolerant.
4-6 cloves of Garlic
1 pint Chicken stock
Zest & juice of 1 lg lemon
4 Chicken breasts or breasts & legs
4 rashers Bacon
4 ripe Tomatoes or jar of home preserved tomatoes
3 tsp Tarragon
1 Bay leaf
4 Red & green Peppers or jar home preserved peppers
Salt & pepper for seasoning
Spray a deep pan with oil or use a little olive oil. Cook the garlic for 5 mins, add Peppers cook for further 5 mins add stock & boil for further 5 mins then add lemon cover & simmer for 15 mins. Wrap the bacon around the chicken & secure with a cocktail stick.
Add the cooked chicken with bacon to the pan with the tomatoes, tarragon & bay leaf. Cover & simmer 15 - 20 mins, reducing the sauce. Add olives if using & cook a further 5 mins. Serve with pasta, a salad or minted new potatoes.

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