This rich, tasty dish is deceptively simple to make and serves two people for under $10.
350g chicken thigh fillets, trimmed and cut into bite-sized pieces
1 lean bacon rasher, roughly chopped
1 small capsicum, thinly sliced
1 small onion, thinly sliced
1 garlic clove, finely chopped
1 sprig fresh rosemary
1 tablespoon olive oil
40ml white wine
200g can diced tomatoes
100ml reduced salt chicken stock
1 dried bay leaf
2 table spoons fresh parsley leaves, chopped
Heat half a tablespoon of olive oil in a large saucepan. Brown the chicken over a high heat, stirring for four minutes and transfer to a plate.
Heat the remaining oil in the pan and fry off the bacon, capsicum and onion for about two minutes, until the bacon is crispy. Add the garlic and rosemary and cook for 30 seconds. Add the wine and cook for about one minute. Scrape the bottom of the pan as you stir to remove any bits which have stuck to the base.
Add the chicken, tomato, stock and bay leaf, then season with salt and pepper to taste. Reduce heat under the pan to medium and simmer for 12 minutes or until the chicken is cooked through. Stir in the parsley and serve on pasta, rice or polenta.