X2 chicken breasts
Olive oil
1/2 an onion
Garlic
~8 button mushrooms
1/2 a can of chopped tomatoes
1~2 rashers of bacon (optional)
3~4 massive potatos
Tomatoe puree
150ml (one glass) red wine (serve the rest with meal)
200ml (one mug) of chicken stock (can use beef stock cube if dont have any chicken ones)
Parsely
Thyme/rosmary
Basil
Process:
- peel and chop potatos
- simmer for ten mins while preparing other stuff
- have oven on 180 degrees ish & a tray prepared with some olive oil and thyme or rosmary sprinkled in
- season chicken with salt and pepper
- heat some oil in a pan (a biggish with a lid)
- pan fry the chicken all over till sealed, then remove from pan and let it rest
- chuck in mushrooms and chopped onion and garlic, and bacon (chopped up in to tiny bits)if using, permit to cook for a few mins
- by now potatos ought to have been in for around ten min, so drain and put onto tray, shake around a bit then put in oven
- in to pan put: tomatoe puree, chopped tomatoes, wine, herbs & chicken stock
- return chicken to pan
- put lid on the pan and permit the mixture to simmer on a low heat for ~1hour
- check and turn potatos around 1/2 hr in to chicken's cooking time
- serve chicken (make must strain off some of the sauce) and roast potatos
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