You’ll need: 1 large carrot, 2 sticks celery, 1 red/yellow pepper, 1 large leek, 2 rashers bacon (or 100g pancetta cubes), 1 tin chopped tomatoes, 1 dessertspoon tomato paste, 1 tsp mixed herbs, 2 bay leaves, 1 chicken breast p/person (in strips), seasoning
1. Chop your veggies. You want everything quite small, but I left the peppers in strips to go a little crispy on the top later in the cooking process.
2. Fry off your carrots for a couple of minutes, then add the celery for 2-4 minutes.
3. Add the rest of your vegetables and the bacon. Fry for 5-10 minutes, until soft.
4. Add the tinned tomatoes, tomato paste, herbs, bay leaves and season. Pour mixture into a oven proof dish. Add a splash of water here if you think there is not enough liquid as you don’t want the chicken to dry out. Lay chicken strips on top and bake in the over for 15-20 minutes (until the chicken is cooked).
This is a great, simple, tasty recipe that my sister gave me. She called me very excitedly to tell me she’d made up a recipe all by herself! I tried it a few nights later and admittedly, it was as good as she’d said! B suggested serving it with roasted new potatoes and spring greens which worked so well, but it could easily be a pasta sauce or a dish with rice. I doubled the recipe which made about 3-4 portions (we had enough leftover for two small lunches the next day.) Give it a try and let me know what you think!!