4 slices of bacon
1 chicken, skin on, cut into pieces (1.8 kg)
1 medium onion, chopped
1 clove of garlic, mashed
2 tablespoons of dry white wine
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
Salt to taste
300g of frozen peas
2 medium tomatoes, cut into wedges
2 tablespoons of chopped parsley
4 slices of bacon
1 chicken, skin on, cut into pieces (1.8 kg)
1 medium onion, chopped
1 clove of garlic, mashed
2 tablespoons of dry white wine
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
Salt to taste
300g of frozen peas
2 medium tomatoes, cut into wedges
2 tablespoons of chopped parsley
Preheat the oven to 400°F (200°C)
Place the bacon slices in a refractory form
Cover with aluminum foil and microwave at high power for 4-6 minutes
Remove the bacon from the oven and place it on another sheet of paper towel
Break the bacon into pieces and reserve
Wash the chicken and pat dry
Place the chicken pieces in the same refractory form as the bacon, skin side down
Leave the pieces with more meat closer to the wall of the refractory
Cover and microwave at high power for 5 minutes
Mix the onion, garlic, thyme, rosemary, and salt
Drain the liquid from the chicken and turn the pieces over, leaving the skin on top
Place the onion mixture on each piece and bake without a lid in the same oven at 400°F (200°C) for 5 minutes
Add the peas, tomatoes, and parsley
Cover again and microwave at high power for 10 minutes or until the chicken is cooked through
Sprinkle the bacon on top and serve with rice
Serve 6 portions
341 calories per serving.
