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- Pan Fried Chicken with Roasted Squash, Sweet Potatoes and Mixed Peppers
Chicken Hotch Potch
View our range of poultry and poultry dishes available.
Portions: 4
Ingredients
- 600g Cooked Diced Chicken
- 40g Chicken Stock Paste
- 100g Sherry
- 150g Whole Baby Carrots (prepared)
- 100g Sliced Fennel
- 200g White Onions (cut into 10mm dice)
- 2g Ground Bay Leaves
- 25g Chopped Flat Leaf Parsley
- 20g Butter
- 500g Water
- 40g Cornflour
- 2g Malt Extract
Method
- In the base of a heavy bottomed saucepan, place 20g butter. Add the baby carrots, chopped garlic, sliced fennel, ground bay, diced white onions and malt extract.
- Cook until the vegetables start to soften a little. Add the cooked diced chicken cook for a further 3 – 4 minutes.
- Then add the sherry and cook for approximately 2 – 3 minutes.
- Add the water and continue cooking until the vegetables have softened.
- To finish the sauce add the chicken stock paste and stir in.
- Stir in the diluted cornflour and stir until a smooth sauce has formed.
- Stir in the chopped flat leaf parsley.