A year ago, in January 2012, I began this blog. I have immensely enjoyed compiling recipes, writing reviews and developing ideas wherever I can! I hope you’ve enjoyed reading along, and hopefully have successfully made a few dishes. Here’s to another year of culinary experimentation!
Ingredients (serves 1)
- 1 chicken breast
- ½ courgette, cubed
- 1 small sweet potato, peeled and cubed
- 3 rashers of smoked, streaky bacon
- 1 chicken stock cube, and 2-4 tablespoons of hot water, depending on the size of the pan!
- Dried sage
- Olive oil
- Heat the oven to 200 degrees. In a medium sized frying pan, heat a little olive oil. Fry the chicken breast for roughly 4-6 minutes, until golden brown on each side. Then, transfer to a roasting dish and place in the oven for 15-20 minutes, until tender and cooked through.
- Add the bacon to the frying pan, and fry until crisp. Cut into strips with scissors, then add the diced sweet potato. Stir fry for a few minutes, before crumbling over the stock cube.
- Pour in a little boiling water, and stir. Add enough water that the cubes of sweet potato are partly submerged, but not so much that they are ‘drowning’ in stock. Reduce the heat to a simmer, and boil until the sweet potato is tender, and the stock has mostly reduced.
- Add the courgette, and allow to simmer in the remainder of the stock. Sprinkle in 1sp of dried sage, and season. Add a little more water if necessary, to prevent the vegetables and bacon sticking to the pan.
- Remove the chicken from the oven, and thickly slice. Arrange the vegetables and bacon on a plate, and serve the sliced chicken alongside. Season, and serve!