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It's One Pot Chicken with Tomato, Bacon and Mushrooms time!

June 9, 2016

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It's One Pot Chicken with Tomato, Bacon and Mushrooms time!

This is one of my midweek staples. It’s so easy and comforting in summer or winter. Feel free to add chilli, extra herbs or olives. It’s one of those dishes in its basic form that you can jazz up according to your taste, My family like this plain version.

 

It's also one of those recipes where quantities are based on packet sizes - so you need to worry if things aren't exact! This is something I am working hard to achieve as I hate wastage. To use whole packs of things seems so much more sensible than small quantities leaving fresh ingredients to go to waste. Obviously, it's not always possible but for my family favourite recipes I will do my best to stick to this ethos and provide you with recipes that use up left over ingredients.

 

Serves x 4 adults

 

You will need a lidded casserole dish which can go on the hob and in the oven

 

Approx 1kg medium sized chicken thighs de-skinned, bone in this allows for about x 2 chicken thighs per portion

 

(If you prefer to use the skinned and boned ones you can buy them in a supermarket. When I can I prefer to cook chicken on the bone. I buy x 2 standard packs so quantity of chicken thighs can differ)

 

2 medium sized onions chopped

 

250gsm mushrooms (I like to use the big flat field mushrooms but chestnut or button mushrooms work really well too)

 

200gsm smoked bacon chopped or Pancetta (You can use ready packaged lardons)

 

1 pack flat leaf parsley chopped

 

3 cloves of garlic finely chopped or grated

 

3 x tins chopped tomatoes

 

Salt and pepper

 

1tbspn olive oil

 

Rice

 

Method

 

  1. Put the onions, mushrooms, chopped bacon, garlic in the casserole dish on the hob with the olive oil, simmer with the lid on until the onions are translucent and juices running out of the ingredients 5- 10 minutes

 

2.  De skin the chicken thighs and trim off any fatty bits

 

3.  Add the chopped tomatoes to the onion and bacon mixture with 2/3 of the chopped parsley

 

4.  Put the chicken thighs into the mixture flattened out and using a wooden spoon push them so they are          completely covered by the sauce

 

5.  Add salt and pepper to taste. I like to be generous with the pepper but careful with the salt as the bacon      is salty

 

6.  Put the lid on the casserole dish and place in the oven gas mark 4 for 2.5 hours until the meat is tender        and falling off the bone, this does depend on the size of the chicken thighs

 

7.  Cook the rice and serve the chicken on the rice with plenty of sauce over the top. Sprinkle over the              remaining parsley

 

 

 

 

 

 

 

 

 

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