This recipe is really easy, and it takes about 30 an hour total to get it ready to serve. Plus it was really comforting after a day's work in cold/windy Melbourne.
4 serves:
4 large chicken thigh fillets cut in half, flour to coat, 2 tbs olive oil, 8 baby potatoes halved, 2 red capsicums chopped in 3 cm pieces, 1/2 cup white wine, 1 cup water, 1 small chicken stock cube, 1/4 cup basil leaves, salt & pepper, sour dough bread to serve
1. Coat the chicken pieces in flour, remove excess and fry in a large sauce pan until golden.
2. Add the potatoes, capsicum and stir for a couple of minutes.
3. Stir in wine, water and stock cube, brin to a boil, reduce heat, cover and let it simmer for about 25 minutes.
4. When the time is up, throw the basil leaves in, remove from heat, season with salt.
5. Serve with toasted sour dough bread topped with crushed black pepper.
Really good comfort food.
4 serves:
4 large chicken thigh fillets cut in half, flour to coat, 2 tbs olive oil, 8 baby potatoes halved, 2 red capsicums chopped in 3 cm pieces, 1/2 cup white wine, 1 cup water, 1 small chicken stock cube, 1/4 cup basil leaves, salt & pepper, sour dough bread to serve
1. Coat the chicken pieces in flour, remove excess and fry in a large sauce pan until golden.
2. Add the potatoes, capsicum and stir for a couple of minutes.
3. Stir in wine, water and stock cube, brin to a boil, reduce heat, cover and let it simmer for about 25 minutes.
4. When the time is up, throw the basil leaves in, remove from heat, season with salt.
5. Serve with toasted sour dough bread topped with crushed black pepper.
Really good comfort food.
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