Chicken, Bacon and Rice au Gratin - Kyckling- och bacongratäng på risbädd

CHICKEN, BACON AND RICE AU GRATIN

Kyckling- och bacongratäng på risbädd

Serves 4

Boiled rice for 4

4 chicken breast fillets

salt, black pepper

2 tablespoons butter

1.2 cup heavy cream

3 tablespoons chili sauce, the mild ketchup type

(or stronger if you wish, of course)

½ fresh red chili fruit

2 tablespoons veal fond

3 tablespoons finely chopped parsley

fresh basil or thyme

corn starch for thickening

0.4 cup strong grated cheese

8 red cherry tomatoes

8 yellow cherry tomatoes

5 oz streaky bacon, diced

chopped parsley for decoration

Preheat oven to 437F. Divide the boiled rice in a greased, oven-proof dish.

Trim the chicken, sprinkle with salt and pepper and brown on all sides. Transfer to a paper-lined roasting pan and cook in the oven for about 20 minutes. Take out, slice the chicken in pieces and arrange them in rows on the rice.

Mix cream, chili sauce, finely chopped chili fruit and veal fond in a saucepan and boil for about 10 minutes. Thicken with corn starch and some water. Add the herbs, pour the sauce over the chicken and sprinkle with grated cheese. Bake in the oven for about 10 minutes.

Fry the bacon until crisp. Split the tomatoes, mix with the bacon and sprinkle this on the surface with parsley or other green herbs.

Enjoy!

Bella