| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Gabriel’s, Gate |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Brown onion |
| 1 |
|
Stick celery |
| 2 |
md |
Carrots |
| 12 |
sm |
Mushrooms |
| 1 |
|
Lean slice bacon |
| 8 |
sm |
Chicken thighs; skinned |
|
|
A little plain flour to coat the chicken |
| 1 |
tb |
Peanut oil; about |
| 1 |
tb |
Brandy |
| 3/4 |
c |
Red wine |
| 1 |
c |
Chicken stock |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
c |
Bottled or home made Italian tomato sauce |
| 1 |
sm |
Bay leaf |
|
|
Freshly ground black pepper |
| 1 |
c |
Shelled peas; about |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Peel onion and celery and dice finely. Wash mushrooms. Peel carrots
and cut into bite sized pieces. Cut bacon into small strips.
Coat chicken thighs with a little flour.
Heat two medium sized saucepans with 1/2 tbsp oil in each. In one
pan, fry onion and celery for three to four minutes on medium heat.
In the second pan, fry bacon for two minutes. Transfer bacon to a
bowl. To the empty pan, add chicken thighs to brown. Transfer chicken
to the pan containing the celery and onion and in the empty saucepan
cook mushrooms on high heat for about five minutes. Transfer
mushrooms to bowl.
Add brandy to the empty pan and bring to the boil. Add wine, stock and
garlic and return to the boil before adding tomato sauce. Pour this
liquid over chicken and stir well, adding bay leaf and seasoning with
a little pepper. Add carrot to pan, stir in, cover and cook for about
25 minutes.
Stir in peas and cook uncovered for a further 10 minutes. Add bacon
mushrooms and chopped parsley. Stir through to reheat and serve.
Converted by MC_Buster.
Per serving: 504 Calories (kcal); 32g Total Fat; (63% calories from
fat); 34g Protein; 8g Carbohydrate; 158mg Cholesterol; 733mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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