Chicken Chasseur With Roast Potatos

• For two:
• x2 chicken breasts
• olive oil
• 1/2 an onion
• garlic
• ~8 button mushrooms
• 1/2 a can of chopped tomatoes
• 1~2 rashers of bacon (optional)
• 3~4 big potatos
• tomatoe puree
• 150ml (1 glass) red wine (serve the rest with meal)
• 200ml (1 mug) of chicken stock (can use beef stock cube if dont have any chicken ones)
• parsely
• thyme/rosmary
• basil

- peel and chop potatos

- simmer for 10 mins while preparing other stuff

- have oven on 180 degrees ish & a tray ready with some olive oil and thyme or rosmary sprinkled in

- season chicken with salt and pepper

- heat some oil in a pan (a biggish one with a lid)

- pan fry the chicken all over till sealed, then remove from pan and let it rest

- chuck in mushrooms and chopped onion and garlic, and bacon (chopped up into small bits)if using, allow to cook for a few mins

- by now potatos should have been in for around 10 min, so drain and put onto tray, shake around a bit then put in oven

- into pan put: tomatoe puree, chopped tomatoes, wine, herbs & chicken stock

- return chicken to pan

- put lid on the pan and allow the mixture to simmer on a low heat for ~1hour

- check and turn potatos around 1/2 hr into chicken's cooking time

- serve chicken (make have to strain off some of the sauce) and roast potatos