Title : Provençal Chicken Casserole & for dessert Crunchy Berry Mousse
link : Provençal Chicken Casserole & for dessert Crunchy Berry Mousse
Provençal Chicken Casserole & for dessert Crunchy Berry Mousse
Don't you just love Chicken dishes! Well we certainly do, and with the weekend nearly here ... I thought a Provençal chicken casserole would be just lovely. This recipe suggestion serves four so obviously amend to suit you.
Ingredients:
Serves Four
1 tbsp. olive oil
1 whole organic or free range chicken, jointed into 8 pieces
4 garlic cloves, whole
16 shallots, peeled
400ml dry white wine
350ml chicken stock
bunch of fresh tarragon, finely chopped
sea salt and freshly ground black pepper
Instructions:
1. Preheat the oven to 150 C 300 F Gas Mark 2
2. Place a casserole dish over a medium heat and add the olive oil. When the oil is hot, add the chicken pieces and brown lightly.
3. Add the garlic and shallots, season with salt and pepper, and leave to cook for a further minute.
4. Pour the wine over the chicken and leave to simmer for ten minutes. Pour in the chicken stock.
5. Add the tarragon to the casserole stir and cover.
6. Cook in the oven for 1hour 30minutes. Cut into a thick portion of chicken and ensure that it is cooked through, with no pink showing.
7. Serve and enjoy.
Serves Four
1 tbsp. olive oil
1 whole organic or free range chicken, jointed into 8 pieces
4 garlic cloves, whole
16 shallots, peeled
400ml dry white wine
350ml chicken stock
bunch of fresh tarragon, finely chopped
sea salt and freshly ground black pepper
Instructions:
1. Preheat the oven to 150 C 300 F Gas Mark 2
2. Place a casserole dish over a medium heat and add the olive oil. When the oil is hot, add the chicken pieces and brown lightly.
3. Add the garlic and shallots, season with salt and pepper, and leave to cook for a further minute.
4. Pour the wine over the chicken and leave to simmer for ten minutes. Pour in the chicken stock.
5. Add the tarragon to the casserole stir and cover.
6. Cook in the oven for 1hour 30minutes. Cut into a thick portion of chicken and ensure that it is cooked through, with no pink showing.
7. Serve and enjoy.
Per Serving:
Carbohydrate 3.4g Protein 73.4g Fibre 1.3g Fat 55g
Perhaps mashed swede and fine green beans may be your choice of accompaniment ... the original recipe idea is here
Carbohydrate 3.4g Protein 73.4g Fibre 1.3g Fat 55g
Perhaps mashed swede and fine green beans may be your choice of accompaniment ... the original recipe idea is here
Tarragon is a popular and versatile herb, it has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.
If you'd like a nice low carb dessert, why not try this Crunchy Berry Mousse
This simple low carb dessert is just delightful. It's one that the whole family (and friends) can sit down and enjoy. The combination of berries, cream and pecan nuts with a touch of citrus ... delicious.
Ingredients:
Ingredients:
Serves Four
3g carbs per serving
240 ml double (heavy) whipping cream
45 g mixed berries fresh or frozen
25 g chopped pecan nuts
¼ lemon the zest
1⁄8 teaspoon vanilla extract
This lovely recipe suggestion is from Simona Weiland via Diet Doctor and you can see the instructions, plus tips here
240 ml double (heavy) whipping cream
45 g mixed berries fresh or frozen
25 g chopped pecan nuts
¼ lemon the zest
1⁄8 teaspoon vanilla extract
This lovely recipe suggestion is from Simona Weiland via Diet Doctor and you can see the instructions, plus tips here
All the best Jan
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