Chicken and Bacon Italian Pot
[ Saturday 24th November 2012 ] By Geoff e
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand. Warming and hearty, great for cold winter nights.
2 Tblsp Olive Oil
4 Boneless, Skinless Chicken thighs, cut in half
1/2lb chopped bacon bits
pinch of rosemary
1 tspn sugar
500 mls Chicken Stock
2 tblsp red wine vinegar
2 Sliced Onions
2 tins Plum Tomatoes
Salt & Pepper
Heat Half the oil in a frying pan and brown the Chicken & Bacon.
Using the remaining oil soften the onions in a large pan.
Add all the remaining ingredients to the onions and season well.
Add the chicken and bacon and season well.
Cover & simmer for 30 minutes.
Remove lid and cook for a further 15 minutes to reduce and thicken the sauce.
Taste before serving and add more seasoning if required.
Serve with fresh pasta, Rice or Mashed potatoes