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Rustic Simmered Chicken

March 28, 2016

Having succumbed to this awful virus that’s been doing the Didsbury rounds over the last couple of weeks, eating out has been off the cards. Cooking has had to be of the healthy & with plenty of sustenance but chuck-it-all-in-the-pot kind of thing. Last week was the Non-Stir Baked Risotto, this weekend has been all about Rustic Simmered Chicken, courtesy once again of the wonderful Donna Hay & her “No Time To Cook” book…

This takes very little prep and once all simmering away, that’s about it. Mine did simmer away for quite a lot longer, on a low hob heat, than the suggested cooking times, but it didn’t seem to make any difference to the outcome. So, I guess you could make this as a quick supper or a leisurely bubble-away-on-the-hob while you put your feet up & enjoy a vino…

(Serves 2)

  • 2 tbs olive oil
  • 2 leeks, trimmed & chopped
  • 2 cloves of garlic, sliced or crushed
  • 4/5 slices of pancetta, roughly chopped
  • 2 chicken breasts, roughly quartered
  • Plain flour (for dusting the chicken)
  • Box of small button mushrooms
  • Small baby potatoes, par-boiled (quantity depends on how hungry you are!)
  • Approx 125ml dry white wine
  • 250 ml stock (I used veggie stock)
  • Sprigs of fresh thyme & tarragon
  • 125 ml of single cream
  • Salt & pepper to taste

Heat a large wok shaped pan over a medium-high heat. Add oil, leek & garlic and cook until leeks have wilted, then added the roughly chopped pancetta. Dust chicken with the flour and add, stirring until golden all over. Add the mushrooms, par-boiled potatoes, wine, stock, thyme & tarragon, reduce the heat, cover & simmer for approx 30 mins. Stir in cream & season. Then, enjoy…

 

2016-03-28_0001Might be time to get out of the kitchen now though, and get back to normal, frequenting our lovely Didsbury eateries. Less washing up 🙂

 

 

 

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