Steamy...
Ingredients
- 50g Nuttlex
- 2 leeks, pale section only, halved and sliced
- 2 garlic cloves, finely chopped
- ½ tsp dried thyme
- 2 dried bay leaves
- 700-1500g chicken breast, sliced into large pieces
- 2 tbs Orgran all purpose flour
- 2 tbsp white vinegar
- 1 cup water
- 1 ½ cups chicken stock made from a Massel ultracube
- 300g button mushrooms, stems trimmed
- 60mls goat’s milk
- Salt and freshly ground black pepper to taste
Method
- Preheat oven to 160°C.
- Melt half the Nuttlex in a pan over low heat.
- Add the leek, garlic, thyme and bay leaves and cook, uncovered, stirring occasionally, for 10 minutes or until the leeks are tender.
- Once cooked, transfer to a plate and set aside.
- Place the chicken pieces in a large bowl and sprinkle them with flour, tossing to coat.
- Melt half the remaining Nuttlex in the pan over medium-high heat.
- Add half the chicken pieces and cook for 2 minutes each side or until golden. Transfer to a plate and set aside.
- Repeat with the remaining Nuttlex and chicken.
- Add the vinegar and water to the pan and bring to the boil over medium-high heat.
- Cook, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it, for 1 minute.
- If there are any burnt bits in the liquid then strain it and return it to the pan.
- Return the leek mixture and chicken pieces to the pan.
- Add the chicken stock and mushrooms, and stir gently to distribute the ingredients evenly.
- Season with salt and pepper, being aware the stock already contains some salt.
- Find and remove the bay leaves.
- Transfer the all the ingredients to a casserole dish, reserving any excess liquid if using a small amount of chicken (transferring with a slatted spoon makes this easy).
- Cover and cook in a preheated oven for 1 hour or until the chicken is very tender. Remove the casserole dish from the oven and use a large metal spoon to skim any excess fat from the surface.
- Stir in the goat’s milk.
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