Chicken and Bacon al Forno
with roasted potatoes and honeyed carrots
Honey-roasted carrots, garlicky broccoli and creamy mashed potato make an appealing accompaniment to chicken draped in Serrano ham and doused in rice tomato sauce in this undeniably luxurious dish.
Megan - Removed the broccoli and serrano ham here. Added bacon strips and 2 carrots.
Ingredients
320 grams
Chicken Breast
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 pack(s)
Passata
125 grams
Mozzarella
(Contains Milk)
1 sachet(s)
Chicken Stock
2 unit(s)
Carrot
1 sachet(s)
Honey
170 grams
Bacon
3 unit(s)
Potatoes
1 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).
Add the potatoes to the boiling water and cook until fork tender, 15-20 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Repeat with the other breast(s).
- Season the chicken with salt and pepper.
- Divide the slices of bacon lengthways between the steaks.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.
- Trim the carrot and halve lengthways. Cut into 1cm wide, 5cm long batons.
- Add to a lined baking tray. Drizzle with oil, season with salt and pepper, toss to coat.
- Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the chicken, with the bacon facing down.
- Cook until golden brown and crispy, 4-8 mins on each side (cook in batches if your pan is getting crowded).
- Once cooked, transfer the chicken to an ovenproof dish. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Return the pan to medium-high heat with a drizzle of oil and garlic. Fry until fragrant, 1 min.
- Add passata, chicken stock, Worcester sauce and ¼ tsp sugar (double for 4p). Bring to the boil.
- Simmer until thickened, 4-6 mins. Taste and add salt and pepper if needed.
- Pour the sauce over the chicken, then tear and scatter the mozzarella over the top.
- Bake the chicken on the top shelf in the oven until cheese is melted, 12-15 mins.
- Toss the roasted carrots with the honey.
- Share your bacon wrapped chicken between plates.
- Serve creamy mash and honeyed carrots.
- Spoon over any remaining sauce to finish.