Tender pieces of chicken slow cooked with bacon, onions, mushrooms and peppers in a rich tomato sauce. A fantastic recipe for entertaining

Serves 4- 6.

Low – calorie cooking spray

4 large boneless skinless chicken breasts

6 rashers smoked back bacon, visible fat removed

2 large onions, thinly sliced

1 pointed red pepper, deseeded, and finely chopped

1tsp lazy garlic

25g seasoned flour

300ml white wine, optional – See Chef’s Notes

400g can chopped tomatoes

1 tbs muscovado sugar or sweetener to taste

200g chestnut mushrooms, sliced

1 tbs fresh thyme leaves, chopped

Method

Heat a large, lidded saucepan spray with low – calorie cooking spray.

Add the chicken breasts to the heated pan and brown over a medium heat for 3 – 4 minutes on each side until golden brown.

Remove from the pan onto a plate and set aside.

Add the bacon and onions to the pan and fry for 3 – 4 minutes until the bacon is crisp. Add the garlic and red peppers and cook for a further 5 minutes.

Put the flour into a bowl and add the wine, little by little and whisk to make a smooth paste. Add to the pan with the tinned tomatoes and sugar and stir well to combine.

Add the sliced mushrooms and fresh thyme and bring to the boil add the chicken breasts back into the pan, reduce the heat to low, cover the pan and cook gently for 1 hour until the chicken is cooked through.

Serve with creamy mashed potato and green vegetables.

👩🏼‍🍳 Chef’s Notes;If you would rather not add wine to this recipe it would work just as well using chicken stock and if it makes life easier to place the dish in the oven it can cook for 1 hour, 180C, gas4, 350F.