Poulet a la nicoise

2 onions, roughly chopped
garlic cloves, crushed
284ml/½pt chicken stock mad with Bovril
4 x 170g/6oz chicken breasts, skinned
4 rashers lean back bacon, rind removed and cut in half
4 large tomatoes, skinned and chopped
2 sprigs of thyme
2 bay leaves
142ml/¼pt dry white wine
14 black olives
salt and ground black pepper
2 tbsps chopped fresh parsley

1. Put the onions, garlic and chicken stock in a large, deep frying pan and bring to the boil. Cover the pan and boil for 5-10 minutes, then uncover and simmer for 20-30 minutes, until the onions are golden, tender and syrupy.

2. Cut each chicken breast in half and wrap in a bacon rasher. Add to the pan, pushing the onions to one side. Saute for a few minutes and then turn over and cook the other side for 4-5 minutes.

3. Add the tomatoes, herbs and white wine, cover the pan and simmer for about 25 minutes, until the chicken is cooked through and the sauce is reduced and thickened.

4. Remove the herbs, and stir in the black olives. Season to taste with salt and pepper, then serve sprinkled with parsley.