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.
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.
Boeuf Stroganof en Casserole (Home Recipe – Good one)
1kg Lean stewing beef, cut into strips
1 Tablespoon oil
2 Tablespoons of plain flour
150ml Beef stock
150ml Fresh sour cream
Pepper to season
Melt the butter in a frying pan, add the beef strips and fry, turning, until evenly browned. Remove the beef strips from the pan with a slotted spoon and place in a casserole.
Add the oil to the frying pan and heat. Then add the onion and mushrooms and fry until the onion is softened. Sprinkle over the flour and cook, stirring, for 2 minutes. Gradually stir in the stock. Remove from the heat and stir in the cream, tomato puree and pepper to taste. Pour the mixture into the casserole and stir well.
Cover tightly and cook in a preheated over and 160C or 325F Gas mark 3 for 1 hour