Submitted by Mrs Valero of Leamington
Ingredients
1 Small free range chicken
250gms Free range dry cured unsmoked back bacon
75gms Natural butter
6-8 Olives
225gms Small button mushrooms
Salt & Pepper
450gms Sauteed potatoees
4 Tomatoes
Instructions
Skin the chicken and dice the bacon
Heat the butter in a fairly deep pan and brown the chicken and bacon quickly. Remove to a casserole.
Add olives, stoned and soaked for 10-15 minutes in warm water to remove excess salt.
Add mushrooms, salt & pepper and moisten with with 4-5 tablespoons white wine or water.
Cover and cook in a slow oven (325F 170C Gas mark 2) for about 1 hour.
Add sauteed potato and peeled and sliced tomatoes and cook for 15 minutes.
Attributes
- Main meals
- Wheat free