Bacon & cabbage braise with chicken
Calorie controlled cooking spray
Chicken breast, skinless, raw
1 medium, finely chopped
1 clove(s), crushed
Bacon medallions, raw
8 rasher(s), cut into 3cm strips
500 g, Savoy, trimmed and thickly shredded
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
Chicken stock cube(s)
1 cube(s), to make 400ml hot stock
Crusty white bread roll
4 medium, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large, lidded, nonstick pan with cooking spray and brown the chicken for 2-3 minutes on each side. Transfer to a roasting tin and roast for 25 minutes.
- Meanwhile, add the onion to the pan and cook for 6-8 minutes until soft, then add the garlic and bacon and cook, stirring, for 4-5 minutes until the bacon begins to crisp at the edges. Stir in the cabbage and allow to wilt for 2 minutes, then stir in the beans and chicken stock. Cover and simmer for 10-12 minutes until the beans have heated through and the stock has reduced slightly.
- Season to taste, then serve the stew topped with the chicken and the bread rolls on the side.