6 pieces of chicken
50g of butter
3 table spoons of olive oil
2 cloves of garlic
125g of mushrooms
150ml dry white wine
4 tablespoons chicken stock
1 tin of tomatoes
4 tablespoons tomato puree
2 bay leaves
Melt the butter and oil in an electric frying pan and add the chicken pieces, remove when brown. Add the onion, garlic and mushrooms and fry until softened. Stir in the wine, stock, tomatoes, puree, bay leaves and bring to the boil. Add the chicken pieces and simmer for 30 minutes until the chicken is cooked through. Season to taste.
Serve with pasta shells and vegetables.
These are extremely yummy – except when the stilton is too strong (which is just a personal thing).
125g Blue Stilton cheese, crumbled
4 Chicken breasts
8 rashers smoked bacon
1 gloss red wine made up to 300ml with chicken stock
8 Cocktail sticks
1. Whisk the cheese and butter to a smooth paste
2. Beat out the chicken breasts. Spread the cheese mix evenly on one side of each breast
3. Roll up the chicken breasts and wrap in bacon. Secure with cocktail sticks
4. In a frying pan (or electric frying pan), heat the oil and butter and brown chicken rolls well.
5. Pour in the red wine and stock. Bring to boil. Simmer for 35-40 minutes.
Serve with mashed potato and vegetables.
4 rashers of bacon cut into small pieces
500g of chicken cut into small pieces
Tagliatelle (4 people’s worth)
2 large Carbonara Sauce (Dolmio) packets
4 oz (113g) Double Cream
4 oz (113g) Parmesan cheese, grated
Chop up and fry the chicken, bacon and mushrooms. Make sure chicken cooked.
Add cooked tagliatelle to the pan along with the carbonara sauce, stir and cook for a further 3 – 5 mins.
If not using the packet mix, make the substitute mix as follows
Beat eggs and half of the grated cheese until well blended. Add salt and pepper to taste. Stir cream into bacon and chicken. Pour over the egg mixture and toss gently. Serve the remaining cheese on top of the carbonara plates.