Friday, December 11, 2009
This recipe is completely layed back and felxible-- perfect for this crazy time of year when I tend not to be. Most of these ingredients you may already have on hand. If you don't have fresh rosemary and thyme, try whatever you do have that is fresh. Likewise, if you don't have two shallots, use a medium onion. Ditto for the cuts of chicken-- thighs or drumsticks would be great in this, too.
8 ounces bacon, cut into small pieces
2 shallots, or 1 medium onion roughly chopped
4 boneless, skinless chicken breasts or 6 thighs (bone-in would be even better, just no skin)
1 tin chopped tomatoes, including the juice
1 tin (equal amount as tomatoes) chicken broth
1 good glug of dry white wine
1 twig frsh rosemary
4 twigs fresh thyme
8 small waxy potatoes, cut in half
sea salt and pepper to taste (at the end)
1) Preheat the oven to 350F. Saute the bacon until half done then add in the shallots (or onion) and saute until done. If you have time, brown the chicken (don't cook through, just color it). If not, no worries, it will be covered in sauce anyway.
2) In a large, heavy pot with a lid, place the chicken, top with the bacon and pour over the tomatoes, stock and wine. Stir to distribute everything. Snuggle the fresh herbs down in the pot and settle the potatoes in. Cover and place into the oven. Allow to gentley cook for 90 minutes (up to 2 hours if you are using chicken on the bone).