Quick chicken and veggies

Under R190 • Serves 4 Preparation: 15 minutes • Cooking time: 25 minutes

• 12 chicken thigh fillets, halved

• 45ml flour

• 15ml each olive oil and butter

• 2 garlic cloves, chopped • 250g button mushrooms, chopped

• 200g baby marrows, chopped

• 500ml chicken stock

• 3 sprigs each fennel and thyme

• a dash of cream (optional) • couscous or rice, to serve

1 Roll the chicken in the flour and season generously with salt and pepper. Melt the olive oil and butter in a pan and fry the fillets until nicely browned all over. Stir in the garlic and vegetables and fry for a few more minutes.

2 Stir in the stock and herbs, heat until warmed through and simmer for about 20 minutes over a low heat until the sauce is fragrant and the chicken is cooked through. Stir in the cream, check if another pinch of salt or pepper is needed, and serve with couscous or rice.