Chicken With Orange and Avocado |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Another stew that you can freeze or pre-cook.I found it in a little cook-ahead-meals book I was given by a neighbour Ingredients:
8 skinless chicken thighs |
2 tablespoons flour |
salt and pepper |
1 ounce butter |
1 tablespoon oil |
1 onion, chopped |
1 carrot, diced |
1 bay leaf |
1 sprig fresh thyme |
1 orange, juice and rind of, grated |
1 pint chicken stock |
1 teaspoon sugar |
2 avocados, stoned and sliced |
parsley |
Directions:
1. coat the chicken with flour and seasoning.
2. brown in the butter and oil. set aside the chicken, but leave the oil.
3. cook there the onion, carrot, celery, bay leaf and thyme for 10 minute.
4. stir in orange rind and juice, stock and sugar.
5. bring to the boil, reduce heat and replace the chicken.
6. Cover and simmer for 40 minute.
7. *chill for 1 day, freeze for up to 3 months*.
8. Add the avocado and mix lightly. garnish with the parsley.
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