John Myers
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Italian Chicken Pan
The perfect italian chicken pan recipe with a picture and simple step-by-step instructions.
- 1 Chicken, fresh, approx. 1100 g
- 1 tbsp Oil
- 2 medium sized Onions
- 4 Cloves of fresh garlic
- 200 g Small mushrooms – or large quarters
- 6 Discs Breakfast Bacon – Bacon –
- 850 g Tomatoes peeled canned
- 100 g Black olives
- 1 tbsp Fresh thyme, plucked
- 125 ml White wine – possibly a little more
- Pepper and salt from the mill, possibly some sugar
Preparation:
- Rinse fresh chicken under cold (warm = salmonella risk!)) Water inside and outside, pat dry and cut into 8 parts. Pepper, salt, prepare.
- Brush the mushrooms, remove the stem. Leave small ones whole, large quarters. Provide.
- Peel the onions and garlic cloves. Roughly dice the onions. Roughly chop the garlic. provide.
- Cut the bacon slices lengthways into 3 strips. Pluck fresh thyme until it has reached the tbsp. Provide everything
Preparation:
- Preheat the oven to 180 °.
- Sear the chicken in 1 tablespoon of oil on all sides until they have turned color. Transfer from the pan to a larger, casserole dish and prepare.
- Fry the bacon strips in the available frying fat (the chicken has also given off fat) until crispy, remove and drain on kitchen paper.
- Now fry the mushrooms in the still available, now quite spicy frying fat for about 5 minutes. Then add the onions and garlic cloves and fry a little more. Deglaze everything with wine, add tomatoes, olives and thyme, season with pepper and salt (possibly also some sugar), stir and pour over the chicken pieces. Spread the baked bacon evenly on top, cover the baking dish with foil and put in the oven for about 30 minutes.
- The specified amount of liquid in the wine is actually sufficient, as the tomatoes also contain liquid. So be careful with any refilling, otherwise the whole thing will become watery.
- We only served baguettes with it. But I could also imagine a creamy polenta with it. ‘n good’n ……………….
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