Bacon wrapped chicken with couscous
This is an easy to prepare dish with great flavour.
3 x chicken legs, jointed and skinned
6 x rashers of smoked back bacon
1 x 500 g jar bolognese sauce
220 g couscous
270 ml boiling water
knob of butter
Wrap each of the jointed chicken pieces in a bacon rasher, and place in the bottom of a large cast iron caserole dish (a large saucepan will do instead). Cover with the bolognese sauce and, using a medium heat, bring the sauce to a bubble on the hob.
Leave at a low simmer for 40 minutes, turning the chicken wraps over occasionally.
After 35 minutes, put the couscous into a pyrex bowl, add the boiling water and cover with a cloth. After 5 minutes, add a knob of butter and fluff up with a fork - then serve. I usually serve the couscous next to the chicken wraps.
You can add extra ingredients to the sauce according to taste (i.e. mushrooms or tabasco)
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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