Chicken Breasts and Bacon in Red Wine and Brandy Sauce


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  • 4 chicken breasts (sliced)
  • 1 large onion
  • 6 cloves garlic (chopped)
  • 2 rashers smoked bacon
  • 2 carrots
  • 1 glass Red Wine
  • half glass brandy
  • 2 tablespoons tomato puree
  • chicken broth (enough to cover the chicken)
  • Parsley
  • 1 strip lemon peel
  • salt
  • black pepper.


Gently fry the chicken pieces in olive oil and remove from pan. Add the onion and garlic to the same oil, followed by the carrots, gently fry and then add the chicken back to the pan.

After a few minutes in gentle heat add the remaining ingredients, gently bring to the boil and place in an overproof casserole in the oven at 160 deg. For about an hour or until thoroughly cooked. Serve with white rice.

Recipe by Ana Maria Morro

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