MrsBabyCakes
Naughty Fridge Picker
Chicken Basquaise EE Serves 4 - 1 1/2 syns pp
1 Lrg Red Onion Dice
3 Cloves Garlic finley chopped
1/2 bag Sliced frozen peppers (or slice 3 peppers, one of each colour)
800g (usually about 2 pks) Boneless Chicken Thighs (all fat removed)
28 sprays pf PB Virgin Olive oil spray (1/2 syns per person) - or olive frylite
50ml White wine (1 syns per person)
2 tins chopped tomatoes
Paprika
Thyme
Parsley
5 Bay Leaves
Salt and Pepper.
1 lemon worth of juice (or 50ml of lemon juice out of the bottle)
300ml Chicken Stock.
Cut any traces of fat off the thighs, then sprinkle and rub paprika into each thigh.
Heat the oil in the pan, add the thighs and cook on both sides until golden brown, then remove from the pan and put to one side.
Add the onion and garlic and cook for approx 5 minutes until tender, then add the Peppers, and again cook until tender. Then add the wine, and cook until the wine is reduced.
Then add the tomatoes, and the Bay Leaves, Thyme, salt and pepper, and then return the chicken to the pan, adding the stock, stir in well, and cook on a medium heat until the sauce reduces down approx 30-45 Minutes.
Just before serving stir through the Lemon Juice and add the parsley.
I served with Carrots and Savoy Cabbage and Mini roasties.
1 1/2 syns per person.
See Piccy
1 Lrg Red Onion Dice
3 Cloves Garlic finley chopped
1/2 bag Sliced frozen peppers (or slice 3 peppers, one of each colour)
800g (usually about 2 pks) Boneless Chicken Thighs (all fat removed)
28 sprays pf PB Virgin Olive oil spray (1/2 syns per person) - or olive frylite
50ml White wine (1 syns per person)
2 tins chopped tomatoes
Paprika
Thyme
Parsley
5 Bay Leaves
Salt and Pepper.
1 lemon worth of juice (or 50ml of lemon juice out of the bottle)
300ml Chicken Stock.
Cut any traces of fat off the thighs, then sprinkle and rub paprika into each thigh.
Heat the oil in the pan, add the thighs and cook on both sides until golden brown, then remove from the pan and put to one side.
Add the onion and garlic and cook for approx 5 minutes until tender, then add the Peppers, and again cook until tender. Then add the wine, and cook until the wine is reduced.
Then add the tomatoes, and the Bay Leaves, Thyme, salt and pepper, and then return the chicken to the pan, adding the stock, stir in well, and cook on a medium heat until the sauce reduces down approx 30-45 Minutes.
Just before serving stir through the Lemon Juice and add the parsley.
I served with Carrots and Savoy Cabbage and Mini roasties.
1 1/2 syns per person.
See Piccy
