Chicken - Hunter style
Chicken Hunter-style
Serves 6
12 chicken thighs, well
trimmed of fat
1 T (15 ml) (Ina Paarman's) Garlic & Herb seasoning
¼ cup (60 ml) flour
3 T (45 ml) olive oil
6-8 rashers rindless streaky bacon, cubed
½ cup (125 ml) dry white wine or chicken stock
1 x 400g Ina Paarman's Roasted Vegetable Pasta Sauce
1 T (15 ml) (Ina Paarman's) Garlic & Herb seasoning
¼ cup (60 ml) flour
3 T (45 ml) olive oil
6-8 rashers rindless streaky bacon, cubed
½ cup (125 ml) dry white wine or chicken stock
1 x 400g Ina Paarman's Roasted Vegetable Pasta Sauce
GREMOLADA
MIXTURE
½ cup (125 ml) chopped parsley
3 cloves garlic, crushed
2 t (10 ml) grated lemon rind
½ cup (125 ml) chopped parsley
3 cloves garlic, crushed
2 t (10 ml) grated lemon rind
Mix all ingredients together
Preheat the oven to 180ºC.
For health reasons, remove all fat from the chicken. Mix the seasoning and flour together and coat the chicken with the seasoned flour. Heat the oil in a heavy frying pan and briefly brown the chicken on both sides. Transfer to a casserole dish. Add the bacon and pan fry until crisp. Spoon the bacon out on top of the chicken. Pour excess fat out of pan.
For health reasons, remove all fat from the chicken. Mix the seasoning and flour together and coat the chicken with the seasoned flour. Heat the oil in a heavy frying pan and briefly brown the chicken on both sides. Transfer to a casserole dish. Add the bacon and pan fry until crisp. Spoon the bacon out on top of the chicken. Pour excess fat out of pan.
Pour the wine into the pan
and boil briskly, while scraping the pan to remove all the tasty brown bits.
Boil until the wine is reduced by half. Add the roasted vegetable pasta sauce
and just warm through. Pour the sauce over the chicken.
Bake with
a lid for 40 minutes. Remove the lid and bake open for the final 15 minutes.
Sprinkle gremolada over the top just before serving. Delicious with rice and
fresh garden vegetables of your choice.
Ina Paarman Recipe
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