serves 4 – 30 minutes

  • 40 ml olive oil
  • 250 g streaky bacon, cubed
  • 4 deboned chicken breasts, halved
  • 1 onion, halved and cut into wedges
  • 2 cloves of garlic, finely chopped
  • 1 can chopped tomatoes
  • 5 ml dried mixed herbs
  • 1 bay leaf
  • 200 ml red wine
  • salt and freshly ground black pepper to taste

Heat olive oil in a pan. Sauté bacon until lightly crisp. Add chicken and brown – about 5 minutes. Add onion and garlic and cook for another minute. Add rest of the ingredients and season with salt and black pepper. Let cook quite quickly, uncovered, until the sauce is slightly thickened and the chicken is done. Serve with French bread or rice.