Serves 4

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

 

Ingredients

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

 

Method

• 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.

 

Serving suggestion: Serve with rice or mashed potato, honeyed carrots and steamed broccoli.

Recipe from Healthy Food Fast © State of Western Australia 2010, reproduced with permission.