4 Chicken Breasts
175g Bacon (cut the rind off and bin)
4 Onions (thinly chopped)
3 Cloves Garlic (crushed)
2 Green Peppers (seeded and diced)
1 400g Can Chopped Tomatoes
150ml Chicken Stock
A Good Splash of Oil
1/4 Teaspoon Dried Marjoram
Salt and Pepper
Parsley (chopped, to serve)
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Wooden Spoon
1 Slotted Spoon
1 Garlic Press
The Good Bit
- In a Splash of Oil fry the diced bacon until it is just cooked then remove, now fry the chicken breast, if you need to add a splash more il do, until the breasts are evenly golden all over, remove and set aside with the bacon, keep warm if possible.
- Next fry the onion, garlic and marjoram gently over a low heat for about 10 minutes until the onion is golden too, then add the tomatoes and stock and bring to a gentle simmer.
- Now add the chicken and bacon back in and stir well, cover and leave for 45 minutes. Remove the chicken to a serving dish and boil the sauce until it coats the back of a wooden spoon, adjust the seasoning and serve with a topping of chopped fresh parsley.
