Saut?ed Chicken, served with a red and green peppe |
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Ingredients1 chicken, cut into serving pieces, skin removed
3 Tablespoons of oil
2 slices of bacon, diced
3 onions, finely chopped
1 red pepper, diced
1 green pepper, diced
4 tomatoes, or 1 14.5-16oz can
2 cloves garlic
1/3 cup chicken stock
1 bay leaf
1 thyme sprig
1/2 cup cream
2-4 dashes of Maggi seasoning
salt/pepper
3 Tablespoons of oil
2 slices of bacon, diced
3 onions, finely chopped
1 red pepper, diced
1 green pepper, diced
4 tomatoes, or 1 14.5-16oz can
2 cloves garlic
1/3 cup chicken stock
1 bay leaf
1 thyme sprig
1/2 cup cream
2-4 dashes of Maggi seasoning
salt/pepper
Procedures1. Brown the chicken in the oil, then remove from skillet and keep warm.
2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend.
3. Add tomatoes, chicken stock, bak leaf, thyme and Maggi.
4. Return the chicken to this mixture, cover and cook for 30 minutes.
5. Remove the chicken pieces to the serving dish. Reduce the sauce slightly and add the cream and parsley.
2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend.
3. Add tomatoes, chicken stock, bak leaf, thyme and Maggi.
4. Return the chicken to this mixture, cover and cook for 30 minutes.
5. Remove the chicken pieces to the serving dish. Reduce the sauce slightly and add the cream and parsley.
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