Lunch/Dinner Braised Chicken
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 600g boneless skinless chicken breast, cut into 1cm thick strips
- 2 tbsp plain flour
- ½ tsp sea salt
- freshly ground black pepper
- 1 tbsp olive oil
- 200g smoked streaky bacon, thickly sliced
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 6 sprigs thyme, leaves picked
- 250ml Mud House Sauvignon Blanc
- 500ml chicken stock
- 500g King Edward potatoes, peeled and cut into small chunks
- 2 sprigs rosemary, leaves picked and roughly chopped
Method
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Put the chicken into a large bowl, add the flour, salt and black pepper and mix together. Toss together until thoroughly coated.
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Heat a large saute pan until hot, add 1 teaspoon of the oil and the chicken and cook for 1-2 minutes, stirring occasionally until just browned.
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Remove to a bowl. Add the chopped bacon to the pan and fry for 2 minutes until golden. Add the onion and stir well, then cook for another 2 minutes.
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Stir in the garlic and thyme leaves and return the chicken to the pan. Add the Mud House Sauvignon Blanc and cook for 2-3 minutes until reduced by half then add the chicken stock and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the chicken is cooked through and the sauce thickened slightly.
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While the chicken cooks, saute the potatoes. Heat a frying pan until medium hot, add the remaining oil and the potatoes and fry over a medium heat until just turning golden brown and cooked all the way through. Turn the heat up, add the rosemary and fry for another 2 minutes until the rosemary is toasted and the potatoes browned.
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Serve the chicken with the sauce spooned over and the potatoes alongside.
