In a cast iron ceramic baking pan saute in olive oil
Chicken thigh fillets when browned remove
Saute 2 sliced brown onions
2 finely diced carrots
2 celery ribs finely chopped
2 red capsicum finely sliced
150 gms sliced mushrooms
1 400gm tin of butter beans
When the vegetables have softened declaze with 1 cup of brandy and add 2 cups of chicken stock.
Return the chicken to the dish place the lid on and oven bake at 150c for 40 minutes.
Serve on a bed of cous cous.
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