These three main ingredients are a match made in heaven… the flavours of the bacon and chicken infuse the tomatoes to make a delicious sauce.
Serve with potatoes and a summer salad for a quick midweek dinner.
- 8 boneless chicken thighs
- 8 strips streaky bacon
- ½ cup white wine
- 4-5 medium tomatoes, diced
- 10 cherry or plum tomatoes, halved
- ¼ cup parmesan, grated
- Small bunch fresh basil leaves
- Sea salt and cracked pepper
1 Preheat the oven to 190°C.
2 Wrap each chicken thigh with a strip of bacon, making it into a neat parcel.
3 In an ovenproof dish, combine the wine, diced tomatoes and the halved small tomatoes.
4 Arrange the chicken parcels over the tomatoes in the dish. Sprinkle with parmesan and basil, and season well.
5 Cover with foil and bake for about 20 minutes, then remove foil and cook a further 20 minutes until the chicken is golden and cooked through. Serve with the pan juices.
*For added decadence, stuff the chicken thighs with mozzarella cheese and a few baby spinach leaves.