Ingredients2 chicken breasts
1/2 an onion, peeled and chopped
1 clove garlic, peeled and chopped
8 button mushrooms
1/2 a can of chopped tomatoes
1~2 rashers of bacon (optional)
3~4 big potatoes
150ml (1 glass) red wine (serve the rest with meal)
200ml (1 mug) of chicken stock (can use beef stock cube if don't have any chicken ones)
MethodPeel and chop potatoes and simmer for 10 mins while preparing the other stuff.
Pre-heat the oven to 180 degrees & have a tray ready with some olive oil and thyme or rosemary sprinkled in.
Season the chicken with salt and pepper.
Heat some oil in a pan (a biggish one 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 into small bits)if using, allow to cook for a few mins.
By now potatoes should have been in for around 10 min, so drain and put onto tray, shake around a bit then put in oven.
Into pan put: tomatoe puree, chopped tomatoes, wine, herbs & chicken stock.
Return chicken to pan and put the lid on the pan and allow the mixture to simmer on a low heat for 1 hour.
Check and turn potatoes around 1/2 hr into chicken's cooking time.
Serve chicken (make have to strain off some of the sauce) and roast potatoes.