| 1 | Tbsp. sunflower oil |
| 1 | Tbsp. butter |
| 4 | chicken breasts |
| 4 | oz. bacon, trimmed and cubed |
| 1 | onion, sliced |
| 1 | garlic clove, crushed |
| 4 | green Poblano peppers, seeded and sliced. |
| ¼ | cup all-purpose flour |
| 2 | cups chicken stock |
| 2/3 | cup whole-kernel corn |
| 2 | Tbsp. fresh parsley, chopped |
| 3 | Tbsp. pine nuts, toasted |
| grated peel of 1 lemon | |
| salt to taste | |
| pepper to taste |
Preheat the oven to 375 degrees F. Heat the oil and butter in a skillet and seal the chicken portions and bacon cubes on all sides. Drain and place in a large ovenproof casserole.
Add the onion, garlic, and chiles to the skillet and gently sauté for 5 minutes, or until softened. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Gradually add the stock, then bring to a boil. Add the lemon peel with salt and pepper to taste.
Pour the onion mixture over the chicken and bacon, cover the casserole
and cook for 40 minutes. Remove from the oven and stir in the corn. Cook
for 15 minutes more or until the chicken portions are cooked through. Stir
in the parsley and pine nuts, and serve. Serves 4.
| Home | Books
| Gardening | Health
| Links |
| Recipes
| Downloads | Misc
| E-Mail |