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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