12 bacon rashers, all visible fat removed,roughly chopped
1 onion, roughly chopped
2 sticks of celery, roughly chopped
1 carrot, roughly chopped
2 garlic cloves, crushed
4floz/113ml chicken stock
2 x 400g cans cherry tomatoes
2 bay leaves
A small handful of fresh basil leaves
1. Heat a frying pan sprayed with frylight. Season the chicken, add to the pan & fry until golden. Transfer to a large pan.
2. Spray the frying pan with a little more frylight. Add the bacon & fry for 2 mins. Stir in the onion, celery, carrot & garlic& cook for 6-8 mins, or until the onion is tender.
3. Add the onion mixture to the chicken. Stir in the stock, tomatoes & bay leaves. Bring to the boil, reduce the heat, cover the pan & simmer for 25-30 mins, or until the chicken is cooked.
Serve garnished with basil.