Sunday, 3 August 2014

Recipe: Hunter's Chicken part 2

It worked.  It was tasty.  So here it is.  Amounts are not really exact, so sorry.  In a way it is an idea, not a recipe.

Ingredients to serve 1 with some sauce leftover for another day
1 boneless, skinless chicken breast

a smallish onion, finely chopped
a dollop of butter - enough to saute the onion
a good pinch of smoked paprika
a pinch of mustard powder
a little bit of both garlic and chilli puree (to taste really)
two decent sized plum tomatoes, skinned and chopped (or some tinned chopped tomato - about half the can)
some cola - flat cola is fine.  Allow about the same volume as the tomato
splash white wine vinegar
some balsamic vinegar
some tomato puree

a slice back bacon
about 30g grated cheese

Saute the chopped onion in the butter until soft.  Add the mustard powder, the smoked paprika, the chilli and garlic and stir well.
Add the chopped tomatoes and the cola.  Bring to a gentle boil and simmer until the sauce is thickening.
Add the wine vinegar, balsamic vinegar, tomato puree, salt and pepper to taste.

Zizz to a fine paste (or leave it chunky, if you want - I zizzed).

Brush oil on foil.  Lay the chicken on the foil and cut a slit along the top of the chicken.
Spoon in some of the sauce.  Then lay the bacon over the top.  Bring up the sides of the foil and seal to make a parcel.

Bake at about 180 until the chicken is cooked (about half an hour).

Open up the parcel, pour off the runny juices (they make a nice sauce to go with the vegetables), then sprinkle over the grated cheese.  Replace in the oven and bake until the cheese has melted and is bubbling.

Serve with veg of choice - we had new potatoes and runner beans.

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