Ingredients

• 2 cups chicken stock
• ½ lemon, zest only
• 1 tbsp ground fennel seeds
• 2 chicken breasts, skin removed
• 10 tomatoes, 1 sliced and 9 with core removed and bottom scored
• 2 tbsp extra virgin olive oil
• 2-3 shallots, finely chopped
• ¼ cup firmly packed brown sugar
• ¼ cup sherry vinegar
• 2 sachets (100g) tomato paste
• Seasoning, to taste
• 8 rashers Don Rindless Middle Bacon
• 8 thick slices Malt Vienna loaf
• 4 tbsp store bought aioli
• 100g rocket
• Seasoning, to taste
• Shoestring fries, to serve

Crispy Bacon Toastie with Fennel and Lemon Poached Chicken

Serves

4

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Method

1. Preheat oven to 180°C.
2. In a heavy based saucepan combine chicken stock, lemon zest and fennel seeds and bring to a boil. Reduce temperature, add chicken and poach gently for 5 minutes. Allow to rest in liquid to finish cooking. Remove from stock and chill. Slice before serving.
3. Roast tomatoes core side down for 25 minutes. Remove from oven, cool and remove skins. Cut into quarters and squeeze seeds out.
4. Heat olive oil and sauté shallots until coloured. Add brown sugar, heat until caramelised then deglaze with vinegar. Add tomato paste and roasted tomatoes, reduce heat and simmer for 60 minutes, stirring frequently. Season to taste.
5. Fry bacon until crisp, drain on paper towel. Toast bread on heated griddle pan until charred.