As­pir­ing Chef

Chicken Casse­role with Baby Veg­gies

The Poultry Bulletin - - CONTENTS -

In­gre­di­ents

400ml wa­ter 100g cherry toma­toes 100g baby corn 100g baby car­rots 5 baby leek stems, cut in half 500g chicken pieces (thighs and drum­sticks) 1 clove gar­lic, crushed 1 onion, cut into wedges 1 x KNORR Chicken Stock Pot 30ml sun­flower oil 3 baby mar­rows, cut into thirds 6 baby pota­toes, halved

Method

1. Heat the oil, and fry the onion and gar­lic. 2. Add the chicken and lightly brown. 3. Add the baby leeks and fry for 3 min­utes. 4. Add all the re­main­ing in­gre­di­ents and sim­mer un­til pota­toes

are soft. 5. Mix some flour to a paste and add enough to the pot to make a

thicker gravy.

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