chicken bourguignon

How did I come up with this on a student budget? Well, I always have carrots, onions and mushrooms, the chicken in the freezer, the herbs and tinned tomatoes, all I needed was the wine and time!

I am back! I am rejoining slimming world this week but following according to what I’ve learnt over the last few months with my diabetes and ready to send my diabetes into remission! Didn’t know you could do that? Well, you can. If you want to know more, leave me a comment and I will make a youtube video over at chef who slims. Drop me a like and sub to keep updated!

This makes 2 portions (as a student, where I can, I make extra for leftovers),

2 chicken breasts or 4 boneless skinless chicken thighs. (Cut into rough slices),

2 rashers smoked bacon medallions cut into small pieces,

1 large carrot, onion roughly chopped,

150g baby mushrooms (or larger mushrooms halved or quartered),

1 large clove of grated garlic,

1 tsp dry rosemary,

1 heaped TBSP tomato puree,

1 tin of chopped tomatoes,

1 small glass of red wine (125ml or 2 Tesco red wine stock pots, syns of the wine are determined by brand, alcohol and sugar percentage)

  1. Heat a large pot over high heat add low-calorie cooking spray and the bacon and stir fry until crisp then remove from the pan to a plate.
  2. Lay the chicken pieces in the pan to form one layer and season with salt and pepper and let it sear for a minute or two before turning.
  3. Add the onion and carrot and stir occasionally until the onion softens (2-3 minutes).
  4. Turn the heat down, add the bacon back to the pan along with the garlic, rosemary and tomato puree and stir fry for at least 5 minutes.
  5. Add the red wine to the pan and stir and simmer until the alcohol has evaporated (the mixture should be very thick with very little liquid at this stage, if using stock pots dissolve them in 200ml of water and add them add this stage letting the cooked out tomato puree dissolve into the stock).
  6. Add the tinned tomatoes and a generous pinch of salt and pepper and let simmer, stirring occasionally for 10-15 minutes before serving. (if you do use wine for this dish give it a taste before serving as it may need a dash of sweetener).

I served mine with green beans and some macaroni that needed using in the bottom of a packet but you could serve with mashed potato or if you water it down a little and add some tinned or new potatoes you could have it as a stew. (You could alternatively cook the veggies off with the wine and tomato puree before adding everything into the slow cooker on low, this recipe is easy to double and is freezable)

Thank you for being patient with me over the past year, it has been a bit of a rollercoaster but i’m back!

Love Emily, Chef who slims. x

 

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