Chicken, tomato & rosemary stockpot(CSIRO)
- Number of Servings: 4
Ingredients
2 tablespoons olive oil800g skinless chicken thigh fillets cut into 4 cm cubes2 leeks sliced2 carrots, finely chopped2 sticks celery, chopped2 cloves garlic1 cup chicken stock1/2 cup white wine1 x 400g tin chopped to,atones1 tablespoon chopped rosemary2 tablespoons chopped Italian parsley
Heat oil and add chicken in batches and cook until brown. Remove from pan and set aside.
Reduce heat to medium, add leek and cook until soft. Add carrot, celery and garlic and cook until all vegetables are soft. Add stock, wine and tomato and bring to a boil. Reduce heat to low, then return chicken to pan and gently simmer for 35 minutes.
Add herbs and season to taste. Serve with a mixed green salad.
Serving Size: Serves 4 for dinner
Reduce heat to medium, add leek and cook until soft. Add carrot, celery and garlic and cook until all vegetables are soft. Add stock, wine and tomato and bring to a boil. Reduce heat to low, then return chicken to pan and gently simmer for 35 minutes.
Add herbs and season to taste. Serve with a mixed green salad.
Serving Size: Serves 4 for dinner
Nutritional Info Amount Per Serving
- Calories: 389.9
- Total Fat: 15.6 g
- Cholesterol: 167.8 mg
- Sodium: 431.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.6 g
- Protein: 42.5 g
Member Reviews