Recipe Stock­food

House and Leisure Food - - WINTER WARMTH -

3T le­mon juice 3T olive oil 1T dried thyme salt and milled black pep­per 700g chicken escalopes 1 red pep­per, diced 1 yel­low pep­per, diced 4–5 dried toma­toes, in oil,

drained and chopped 8–12 streaky ba­con rash­ers oil, for fry­ing 100ml chicken stock 50ml white wine

Serves 4

Make a mari­nade by mix­ing the le­mon juice, olive oil and thyme, and sea­son with salt and ground black pep­per. Pour over the chicken and leave to mar­i­nate for about two hours in the fridge.

Com­bine the pep­pers and dried toma­toes, and sea­son with salt and ground black pep­per. Pat the chicken dry and place a line of the pep­per-tomato fill­ing on each piece. Roll up the meat, sea­son with salt and ground black pep­per, and wrap in ba­con. Fas­ten with kitchen twine.

Heat the oil in a pan and fry the meat on all sides. Deglaze with the stock and the wine, cover and braise on a medium heat for a fur­ther 10 min­utes.

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