Brandied Chicken
Ingredients
Chicken - Thighs 250 g
Butter 30 ml
Tomato 1 1
Mushrooms - white 100 g
Brandy 30 ml
Stock - Chicken 40 ml
Cream - Whipping 45 ml
Pasta - Linguini 150 g
Carrot 2
Ginger - Candied 10 ml
Beans - Green 150 g
Salt and Pepper 1 to taste
Preparation
1. Put water for pasta on to boil.
2. Trim the ends from the green beans.
3. Peel the carrots and slice into sticks.
4. Cut the ginger into thin sticks.
5. Cut the mushrooms into bite sized pieces.
6. Core the tomato and cut into small pieces.
7. Cube the chicken.
8. On a medium low burner, add half the butter then the cubed chicken. Salt and pepper to taste. Cook until lightly browned.
9. Turn the heat to low and add the brandy, the the tomato, mushrooms and stock and continue to cook.
10. Meanwhile on a low burner add the remaining butter, then the carrots and ginger. Stir to coat then cover and turn the heat off.
11. Add the pasta to the boiling water.
12. Pour the cream into the chicken and stir.
13. Microwave the beans.
14. Drain the pasta.
15. To serve put the pasta on a plate, top with the chicken mixture and side with the carrots and green beans.
2. Trim the ends from the green beans.
3. Peel the carrots and slice into sticks.
4. Cut the ginger into thin sticks.
5. Cut the mushrooms into bite sized pieces.
6. Core the tomato and cut into small pieces.
7. Cube the chicken.
8. On a medium low burner, add half the butter then the cubed chicken. Salt and pepper to taste. Cook until lightly browned.
9. Turn the heat to low and add the brandy, the the tomato, mushrooms and stock and continue to cook.
10. Meanwhile on a low burner add the remaining butter, then the carrots and ginger. Stir to coat then cover and turn the heat off.
11. Add the pasta to the boiling water.
12. Pour the cream into the chicken and stir.
13. Microwave the beans.
14. Drain the pasta.
15. To serve put the pasta on a plate, top with the chicken mixture and side with the carrots and green beans.
