A vegie-packed version of a French recipe which traditionally uses a white wine called Chasseur.
15 minutes preparation + 10 minutes cooking
8 serves of vegies in this recipe
1 teaspoon olive oil
4 chicken thigh fillets, skin removed and sliced
2 cloves garlic, crushed
1 medium brown onion, chopped
150g button mushrooms, sliced
2 sticks celery, sliced
1 medium capsicum, red or green, seeded and diced
1 tablespoon plain flour
1 cup white wine or chicken stock
2 tablespoons tomato paste
6 spring onions, chopped
Brush frying pan with oil. Saute chicken for 5–6 minutes until almost cooked. Add garlic and onion, cooking until onion is translucent. Add mushrooms, celery and capsicum. In a small bowl combine flour and wine. Mix in tomato paste and stir until smooth. Pour onto chicken and stir well until mixture bubbles and thickens. Cover and cook for 7–10 minutes until capsicum and celery are tender. Stir through spring onions and serve.
Serve with rice or mashed potato, honeyed carrots and steamed broccoli.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 290 g