Ingredients:
- ¼ cup olive oil
- 1 medium size free range organic chicken – cut into pieces (breast halves & maryland)
- 20gm butter, coarsely chopped
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 smoky bacon rashers, 3 coarsely chopped
- 1 tbsp fresh thyme, extra to serve
- 150ml dry white wine
- 150ml chicken stock
- 100gm frozen peas
- ¼ cup small mint sprigs
Method:
- Preheat oven to 180°C. Heat half the oil in a casserole over medium heat.
- Add chicken pieces and cook, turning occasionally until browned (5-6 minutes) set aside.
- Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally until golden (8-10 minutes).
- Add wine and stock, b ring to a simmer and season to taste.
- Add chicken side up and roast in oven until cooked through (30-35 minutes).
- Add pears and return to the oven to warm through (3-4 minutes) then season to taste.
- Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally until crisp (3-4 minutes)
- Serve chicken topped with mint, crispy bacon and extra thyme.
Enjoy! Please leave a comment below if you have enjoyed this recipe, or on the Instagram or Facebook post as I love to hear feedback ♥
