| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Casserole, Main course, New, Poultry |
4 |
Servings |
INGREDIENTS
| 225 |
g |
Pickling onions |
| 2 |
tb |
Vegetable oil |
| 4 |
|
125-150g chicken breast fillets, with skin on |
| 150 |
ml |
Fresh chicken stock, or made with cube |
| 2 |
ts |
Freshly grated fresh root ginger |
| 1 |
lg |
Garlic clove, finely chopped |
| 2 |
ts |
Wholegrain mustard |
| 1 |
ts |
Finely grated lemon zest |
| 1 |
ts |
Finely grated orange zest |
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Orange juice |
| 2 |
tb |
Clear honey |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Sprigs (2-3) fresh thyme |
| 2 |
ts |
Cornflour |
INSTRUCTIONS
1. Put the pickling onions into a bowl and cover with boiling water. Leave
for 2-3 minutes. Drain, then remove the skins from the onions using a sharp
knife.
2. Heat the oil in a large, flameproof casserole. Add the onions and cook
for a few minutes until golden brown. Add the chicken breasts and brown on
both sides. Reduce the heat and cook gently, uncovered, for 15 minutes.
3. Put the remaining ingredients, except the thyme and cornflour, into a
jug and mix together. Pour over the chicken. Add the thyme, cover and cook
for 15-20 minutes until the chicken is cooked.
4. Remove the chicken and onions and place in a warm serving dish. Blend
together the cornflour and 2 teaspoons water and stir into the cooking
juices. Heat gently, stirring until it has thickened. Season to taste. Pour
the sauce over the chicken and serve with boiled potatoes and a green
vegetable.
Suggested Wine: Tesco Cape Chenin
NOTES : Preparation: 50 minutes Cooking: 40 mins Calories/Fat per serving:
264 cals / 11g Cost per serving: £1.50
Recipe by: Tesco Recipe Collection, Issue Two 1997 Posted to MC-Recipe
Digest V1 #655 by Kerry Erwin <kerry@north.org> on Jul 04, 1997
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