Of course we are now on a quest to save money at the Dickens household, so nothing new, because I hear this spool probably once a month and then it happens for the first few days that we eat out of the freezer but within a week we are back to our old ways of spending way too much money on food we don’t need- of course the baking ingredients are an absolute NECESSITY so I make sure that we still buy plenty of that.
So for this meal we didn’t have to pop to the shop and get any extra bits like usual, as we had bacon in the fridge and chicken in the freezer, and I think it’s safe to say that pretty much all households have at least one tin of chopped tomatoes somewhere.
This dinner is easy, but so delicious, and although I didn’t put them in because i think they’re Satan’s spawn, some think it tastes quite good with mushroom, eurck!
- 1 tbsp olive oil
- 4 bacon medallions (it’s yummy if they’re smoked!)
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp dried mixed herbs
- 4 skinless chicken breasts (550g total weight)
- 150ml dry white wine
- 400g can plum tomatoes in natural juice
- 1 tbsp tomato purée
- Heat the oil in a large non-stick frying pan. Tip in the bacon and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
- Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
- Lower the heat to medium, return the bacon to the pan, then stir in the tomatoes (breaking them up with your spoon), and tomato purée (if adding mushrooms put them in now also). Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.
I think it’s yummy with rice, but it’s also good with potatoes too!