NZ Woman's Weekly

Baked chicken with tomatoes & bacon

  • Meal Type

  • Servings

  • Courses


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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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