Chicken Bacon Ragout
Ingredients
2kg Chicken thighs
2 tablespoons olive oil
12 rashers bacon
2 onions
2 teaspoons crushed garlic
800g can diced tomatoes
1/3 cup tomato paste
1 cup white wine
2 cups chicken stock
2 carrots
parsley
4 cups rice
Method
Cut bacon in half.
Peel and slice onions and carrots. Heat oil in
large frypan and cook chicken in batches until browned, remove chicken to plate and keep warm.
Cook onion, garlic and bacon until bacon is browned.
Add tomatoes, tomato paste, wine, stock and chicken.
Bring to the boil and simmer uncovered for 30 minutes.
Add carrot and simmer for 30 more minutes.
Cook rice to packet instructions
Stir through parsley and serve on a bed of rice.
