Serves 4
Chicken and Veg just got taken to a whole new level 😊
Ingredients:
1tbsp olive oil
1 onion (chopped)
1 packet bacon bits
1 garlic clove (crushed)
6 chicken pieces (bone in, skin on)
1 tsp flour
1 cup white eine
1 cup double cream yoghurt
½ tbsp Dijon mustard
4 potatoes (chopped and mashed) (to serve)
Ratatouille:
- large zucchini (chopped)
1 yellow pepper (deseeded, chopped)
- garlic cloves (sliced)
2tbsp olive oil
250g cherry tomatoes (chopped)
3tsp pesto
Method:
Heat some of the oil in a large non-stick frying pan.
Stir fry bacon and onions until golden brown and caramelised.
Add garlic and cook for 1 minute more and set aside
Heat the remaining oil in the same pan over medium-high heat.
Season chicken skin and fry, skin side down for 8-10 minutes or until golden brown and crisp. Flip over and fry for 5 minutes on the other side.
Add the onion and bacon mixture back In the pan
Stir through the flour and cook for 2 minutes.
Pour in the wine and bring to the boil. Allow to simmer for a few minutes.
Stir through the yoghurt and mustard and simmer over low heat uncovered for 5 minutes with the chicken skin side up.
Season to taste
Boil potatoes in water until soft and mash with a blob of butter and a tsp salt.
Meanwhile, place zucchini, peppers and garlic in a large deep pan and stir fry in olive oil. Add cherry tomatoes and continue to fry for a bit longer until they begin to release their juices. Spoon in pesto.
Serve chicken on mash with a side serving of colourful ratatouille and a glass of Chenin Blanc
Enjoy 😊
Tickle your tastebuds 