Hello, Head Chef here!
This week we are sharing one of my very own creations. We absolutely love this dish, and my daughter usually makes a large batch and freezes them at University for a quick yet healthy meal.
We serve this with either our vegetable rice, or potatoes and carrots.
Serves 2.
Ingredients:
200g Diced chicken (roughly 1 chicken breast peer person).
1 Onion, sliced
1 Clove of Garlic, crushed
50g Mushrooms, sliced
1 tbsp Corn Flour
1 pint of vegetable or chicken stock
50g Green Beans, chopped roughly into three
1 heaped tsb of Wholegrain Mustard
Method:
1. Preheat the oven to 180C fan.
3. Fry the garlic and onion for 5 mins.
4. Add the meat and fry until it has browned.
5. Add the mushrooms and green beans and fry for a couple of minutes.
6. Mix in the cornflour until dissolved, before adding the stock, mustard and salt and pepper to taste.
7. Mix everything before adding a lid and place in the oven for 30-45 mins.
8. If you feel like there isn't enough taste after 20 mins in the oven, add another stock cube or some more mustard.
9. Serve warm with rice or mashed potatoes.
Ideally for this recipe, you need a lidded pan that can be used both on the stove and in the oven. This makes the whole process a whole lot more streamlined. However, if you don't have one of these, you could always transfer the mixture from a frying pan into a lidded casserole dish before putting in the oven.
We hope you and your family enjoy this recipe as much as we have.
Tag us @rousties for a chance to feature on our stories! We love seeing you enjoying our recipes. I have always said, our family does kindness through food!
Until next time,
Sous Baker x
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