Chicken With Bacon Tomato And Thyme Recipes

BAKED CHICKEN WITH BACON-TOMATO RELISH

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

CREAMY ONE-PAN CHICKEN, BACON AND TOMATO CASSEROLE

Steps:

• Heat oil in a large heavy-based frying pan over medium-high heat. Add bacon and cook, stirring, for 2-3 minutes until softening. Add mushrooms and cook, stirring, for 2 minutes
• Stir in tomatoes and stock. Cover and bring to the boil over medium-high heat. Add chicken and thyme. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes until chicken is cooked through. Season to taste. Stir through cream and spinach. Serve with cauliflower rice or creamy potato mash

GOAT'S CHEESE & THYME STUFFED CHICKEN

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

AMATRICIANA CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don't like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.
• Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

CHICKEN WITH TOMATOES AND BACON

Steps:

• Heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
• Remove to a plate and add the chicken pieces to the pan. Brown well on all sides.
• Remove from the pan and add the tomato paste to the pan. Cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
• Return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
• About 15 minutes before serving, remove the lid and stir the olives through.
• With the lid off, increase the heat and allow to thicken to a nice sauce consitency.
• Just before serving, stir the fresh parsley through.
• We ate this over penne pasta, with feta cheese crumbled on top.