RECIPE: Chicken and Bacon Hotpot

                
This meal is absolutely amazing - not only does it resemble a savoury rainbow whilst cooking in the pan, but the smell coming off it is BEAUTIFUL; smokey, meaty, and absolutely mouth-watering. Plus it's a brilliant recipe if you have some bacon lying around that you need to use up!

(DISCLAIMER: As I'm terrible at measurements, quantities etc.... they're not always accurate. My recipes are always to serve 2 - just use your own common sense. If you make too much, freeze some for another day. If you make too little - learn for next time!)

YOU NEED:

2 x chicken breasts (or thighs, whatever you prefer)
1/2 onion
3 carrots (peeled and chopped)
5 bacon rashers (or however much you want. Remove the fat!)
Parsley (chopped)
300ml chicken stock
Mixed herbs
Potatoes (peeled and sliced)

SYNS:

FREE

TO MAKE:

Brown the chicken in Fry Light over medium heat for 5 minutes in a large pan.
Drop in chopped onions and bacon and fry for 3-4 minutes. Stir in the parsley, carrots, stock and mixed herbs and bring to the boil.

 

Put the chicken in a casserole dish, and pour the mix over the top. Arrange the potato slices on top and sprinkle with a few more mixed herbs.

                             
Spray with Fry Light and bake in the oven for 1 and a half hours. SERVE.