Recipe For Chicken Casserole
This French bistro great is anything but difficult to make
at home and astounding with rich squash or hard bread
Sustenance: kcal439 fat28g saturates10g carbs7g sugars6g
fibre2g protein35g salt1.11g
Ingredients
for preparig
• 1 tsp
olive oil
• 25g
margarine
• 4 chicken
legs
• 1 onion ,
slashed
• 2 garlic
cloves, squashed
• 200g pack
little catch or chestnut mushroom
• 225ml red
wine
• 2 tbsp
tomato purée
• 2 thyme sprigs
• 500ml
chicken stock
Method for preparing
1. Heat the
oil and a large portion of the margarine in an extensive lidded meal. Season
the chicken, at that point rotisserie for around 5 mins on each side until
brilliant dark colored. Evacuate and put aside.
2. Melt
whatever is left of the margarine in the skillet. Include the onion, at that
point rotisserie for around 5 mins until delicate. Include garlic, cook for
around 1 min, include the mushrooms, cook for 2 mins, at that point include the
wine. Mix in the tomato purée, let the fluid air pocket and lessen for around 5
mins, at that point mix in the thyme and pour over the stock. Slip the chicken
once more into the container, at that point cover and stew on a low warmth for
around 1 hr until the chicken is extremely delicate.
3. Remove
the chicken from the container and keep warm. Quickly come down the sauce for
10 mins or so until it is syrupy and the flavor has concentrated. Put the
chicken legs once more into the sauce and serve.
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