PREAMBLE

I asked Eva why this dish is called “flying Jacob”, and she said she had no idea. Her best guess is that the inventor of the dish was called Jacob. Well, whatever the real story, here is her version of this dish which is apparently popular among young Swedes.

INGREDIENTS

This should be enough to serve 4 people.

 8 fresh chicken thighs, leave the bones in and the skin on (as this gives more flavour).

 ½ a pound of smoked streaky bacon, cut into 1 inch strips.

 1 large onion, peeled and sliced.

 1 large fresh red pepper, cut into large chunks.

 2 large fresh green peppers, cut into large chunks.

 1 pint of double cream.

 3 tablespoons of chilli sauce, a reputable brand.

 4 cloves of garlic, peeled and chopped.

 Extra virgin olive oil

 Salt and coarse ground black pepper to taste.

PREPARATION

 Season the chicken thighs and roast in an oven, set to 180 degrees, for approximately 40-45 minutes; until cooked.

 Drain the fat and keep the thighs warm.

COOKING

 Pour a good measure of olive oil into a large saucepan and place over a medium heat.

 Sauté the garlic and onions until soft.

 Add the peppers and sauté until soft.

 Add the bacon and seasoning, sauté until the bacon is cooked.

 Add the chilli sauce and the thighs, stir thoroughly.

 Add the cream and stir.

 Simmer over a low heat, with the lid on, for approximately 25 minutes.

TIPS

This is excellent served with rice or sauté potatoes.

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