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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in. Ingredients:
8 chicken thighs, cutlets (about 1.3kg) |
1/4 cup plain flour |
2 tablespoons olive oil |
500 g leeks, sliced thickly |
2 garlic cloves, crushed |
2 tablespoons tomato paste |
625 ml chicken stock |
60 ml dry white wine |
1 (400 g) can tomatoes |
2 stalks trimmed celery, chopped coarsely |
1 medium carrot, chopped coarsely |
2 tablespoons finely grated fresh lemon rind |
1/4 cup finely chopped fresh parsley |
2 garlic cloves, crushed |
Directions:
1. Remove and discard excess fat and skin from chicken.
2. Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
3. Heat half the oil in a large pan; cook chicken in batches until browned.
4. Drain on paper towel.
5. Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
6. Add the reserved flour and paste and cook stirring for about 1 minute.
7. Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
8. Return the chicken to the pan and simmer covered for approximately.
9. 1-1/4 hours.
10. Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
11. Just before serving sprinkle the gremolada over.
12. GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.
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