Ingredients
1 carton chicken drumsticks
half bouillon stock cube in 250ml hot water
4 shallots
4 mushrooms
tablespoon tomato puree
1 clove garlic
3 thick cut rashers
1 glass white wine (I used two shots of gin as we had no wine)
5 tomatoes
good handful of thyme
dust for sprinkling
Method
Lightly dust chicken with flour and fry in batches. Remove from the pan once browned.
Fry finely diced shallots, garlic, mushroom and diced rashers.
Add white gin (or gin in my case)
Add chicken back into the pot and add the stock.
Immerse tomatoes in hot water and then peel and remove seeds. Add to the pot.
Add thyme.
Leave to cook for 30-40 minutes
1 carton chicken drumsticks
half bouillon stock cube in 250ml hot water
4 shallots
4 mushrooms
tablespoon tomato puree
1 clove garlic
3 thick cut rashers
1 glass white wine (I used two shots of gin as we had no wine)
5 tomatoes
good handful of thyme
dust for sprinkling
Method
Lightly dust chicken with flour and fry in batches. Remove from the pan once browned.
Fry finely diced shallots, garlic, mushroom and diced rashers.
Add white gin (or gin in my case)
Add chicken back into the pot and add the stock.
Immerse tomatoes in hot water and then peel and remove seeds. Add to the pot.
Add thyme.
Leave to cook for 30-40 minutes
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