8 skinless Rangitikei free range chicken thighs
8 slices smoky streaky bacon (or smoked chicken rashers)
2 tablespoons olive oil
1 medium onion, finely diced
1 clove garlic, finely sliced
1 teaspoon each chopped fresh thyme, rosemary and 1 bay leaf
1 tin Italian diced whole peeled tomatoes
1/4 cup red wine
1 cup chicken stock
Pinch brown sugar, sea salt & cracked pepper
1 punnet baby vine tomatoes
2 tablespoons pine nuts
2 tablespoons grated parmesan cheese
2 slices day old ciabatta bread
1 tablespoon olive oil
Pre-heat the oven to 170°C. Wrap each thigh in a strip of streaky bacon making neat little parcels.
Heat the olive oil in a medium saucepan and sauté the onion, garlic and herbs for 1 minute until soft and fragrant but not coloured. Add the tinned tomatoes, red wine, stock, brown sugar and seasoning and simmer for 5-8 minutes until saucy. Spoon the sauce into an medium oven proof dish and nestle the chicken parcels in a single layer so they are sitting in the sauce, roast for 30-40 minutes until the chicken is cooked and the bacon well coloured. Add the vine tomatoes for the last 10 minutes of cooking. For the parmesan crumbs whizz the pine nuts, parmesan and bread in the food processor until fine crumbs. Heat the olive oil in a frying pan and gently cook the crumbs 4-5 minutes stirring until golden.
Serve the bacon wrapped thighs in shallow bowls with the sauce and sprinkle over the golden crumbs. Serve with bean salad on the side with rustic bread.