Spezzatino Of Chicken Italiana
INGREDIENTS:
4 chicken portions
50g/ 2 oz butter or margarine
4 onions, finely chopped
450g/ 1 lb tomatoes, skinned, deseeded and chopped
1 tbsp tomato puree
1,2 litres/ 2 pints chicken stock
1 tsp chopped fresh or 1/2 tsp dried, mixed herbs
100g/ 4oz long-grain rice
salt and pepper
Garnish:
parsley sprigs
1 Dry the chicken portions on absorbent paper. Heat the butter or margarine in a large saucepan and fry the chicken until golden.
2 Add the onions, tomatoes, tomato puree and stock to the chicken portions. Bring to the boil, add the herbs, rice with salt and pepper to taste.
3 Simmer for 5 to 10 minutes only then spoon into a pre-heated casserole. Bake in the centre of a moderate oven 180C/ 350F/gas4 for approximately 30 to 40 minutes until the rice and chicken are tender.
4 Do not cover the dish, stir once or twice. Top with sprigs of parsley
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