Chicken with Bacon Saffron Tomato and Potato

Chicken with Bacon Recipe

Readers of this blog would have seen my recent review of the beautiful cookbook 'Café Kitchen' by Shelagh Ryan. As soon as I opened the book I knew I had to make this dish.

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This is a lovely recipe full of flavour and easy since it's all cooked in one pot.

It's suitable for everyday eating, but I say would go down a treat at a dinner party too.

Recipe from the cookbook Café Kitchen. I did slightly alter the original recipe as the book doesn't mention whether or not the potatoes should be precooked or not. 

I decided they wouldn't be cooked through simply by adding them in the last 20 minutes of cooking as the book suggests and so I parboiled mine first. 

I also used one tin less of tomatoes and less chicken stock and wine. I still had plenty of liquid so I've decided that's the way to go but of course, it's just down to personal preference.

The recipe says it serves 8-12 people using eight to twelve chicken thighs, but we are greedy people and so I used 9 to serve two people.

Chicken Bacon and Potatoes Recipe

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chicken potatoes and bacon,

dinner, main, chicken

English

Yield: 2-4

Author: Jan Bennett

Chicken with Bacon Saffron Tomato and Potato

Recipe from the book Café Kitchen. I did slightly alter the original recipe as the book doesn't mention whether or not the potatoes should be precooked or not.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 8-12 chicken thighs - boneless but skin on
• a couple of glug of olive oil
• 300g of lean bacon lardons - thick cut
• 2 medium-sized onions - chopped to a fine dice
• 2 large carrots - chopped to small dice
• 2 stick celery - chopped to small dice
• 2 fat clove garlic - finely chopped
• 1 red chilli - deseeded and finely chopped
• 2 heaped teaspoons smoked paprika
• 100ml red wine
• 1 x 400g good quality chopped tinned tomatoes
• 300ml chicken stock made with a Knorr stock cube
• a good pinch of saffron
• 600g baby potatoes - I used Charlotte skin on
• zest of 1 lemon
• a small bunch of flat-leaf parsley - leaves only and chopped
• sea salt and freshly ground black pepper to taste

Instructions

1. Put the potatoes in a pan of slightly salted water and boil for about 10 minutes or until the potatoes are almost cooked through. Run under cold water, drain well and set aside.
2. Season the chicken thighs with sea salt. Heat the olive oil in a large frying/saute pan once it's nice and hot brown the chicken skin side down until golden. Remove the chicken from the pan and set it aside.
3. You might want to remove a little of the oil but don't wash the pan. Add the bacon and cook for about 2 minutes over high heat.
4. Now throw in the onions, carrots, celery garlic, paprika and chilli and stir well.
5. Cover with a lid, reduce the heat and cook for about 10 minutes until the vegetables have started to soften.
6. Remove the lid and stir in the wine. Let it bubble away for a couple of minutes.
7. Add the tomatoes, stock and saffron. Let the sauce simmer and reduce for about 20-30 minutes.
8. Return the chicken to the pan along with the cooked potatoes and sprinkle in half of the lemon zest.
9. Simmer for a further 15 minutes until the sauce has thickened a bit more and the chicken is piping hot and the potatoes are properly cooked. Check the seasoning using sea salt and black pepper.
10. Remove from the heat and stir in the remaining lemon zest and chopped parsley. Serve straight away with nice crusty bread.

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