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Tuscan Chicken

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I recently came up with an italian Chicken receipe on a warm summer night when I was having a bit of a cooking experiment day.  I hope you like it.

Serves two.

You will need:

Six chicken thights, skinned and boned.

Four or five rashers of unsmoked bacon, finely diced.

One punnet of mushrooms.

One tin of tomatoes, chopped.

125ml of red wine.

Mozarella Cheese ball, nice and moist.

Worcester sauce, Oregano, Salt and Pepper.

Set a hob at 180 degrees

Take a hot wok and a dash of oil, and heat gently.  Add the chicken and bacon to the wok and stir until they are just nicely cooked.

Add the punnet of mushrooms and stir-fry until they reduce or shrink.

Add the red wine and allow everything to soak.

Add the tin of tomatoes.

Allow mixture to simmer then add a sprinkle of Oregano, a dash of salt and pepper and a tablespoon of Worcestershire sauce.

Take a taste with a teaspoon.  If it is to your taste, great.  If it is too sweet add more Worcester sauce (I use loads).  If it is too sour add a sprinkle of sugar (sticky brown sugar is best).

Heat an oven at 180 degrees.

Take two earthenware bowls and spoon the mixture into the bowl.

Open the Mozarella packet and carefully slice it into four slices, then carefully add two slices to the top of each bowl.  You may also add a pinch of Oregano for garnish.

Cook the two bowls in the oven for ten minutes or until the Mozarella is completely melted.

Carefully remove from the oven and serve with fresh Focaccia bread or potatoes and veg if you like.



Written by Nick Gilmartin

September 11, 2008 at 1:17 pm

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