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Rustic chicken 190 calories 5g fat per serving

G: 10st10lb
Serves 4

15g dried prcini mushrooms soaked in 8floz of warm water for 30 mins, removed, squeezed and finely chopped. Reserve the liquid.

2 tsp olive oil
4 small chicken portions on the bone but skinned
1 large onion thinly sliced
400g can chopped tomatoes
¼ pint red wine
1 garlic clove crushed
Leaves of on sprig of fresh rosemary finley chopped or used dried
115g mushrooms thinly sliced
Salt and pepper to season

Heat the oil in a flameproof casserole.
Add the chicken and cook for about 5 mins or until golden.
Remove the chicken and drain on kitchen paper to absorb any excess oil.
Add the onion and chopped porcini mushrooms to the pan.
Cook gently stiring for about 3 mins, until the onion has softened but not browned.
Stir in the chopped tomatoes, wine and reserved mushroom soaking liquid, crushed garlic and the rosemary.
Season with the salt and pepper.
Return the chicken to the pan, coat with the sauce, bring to the boil.
Reduce the heat, cover and simmer for 30 - 40 mins.
Add the fresh mushrooms and simmer for another 10 mins. Stir well and serve.
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