birthday party (and our 10th wedding anniversary) this week so will keep this short and sweet.
legs 2-3 rashers of bacon, chopped 1 onion, chopped 2 large carrots, peeled and chopped 1 stick celery, chopped 1 clove garlic, finely chopped 100g green beans ( I used frozen!) 2 sprigs of rosemary, woody bits removed and chopped 500ml chicken stock Salt and pepper to taste Instructions Pre heat your oven to 180 degrees, 160 degree fan or gas mark 4 Place the chopped onion, bacon and chicken in a large casserole dish on a low heat, and stir until lightly browned Add the garlic, herbs and vegetables to the pot and fry for a further minute Pour over the stock, bring to the boil, then remove from the heat Place the pot carefully in the preheated oven and cook for about 1 hour (lid off) until the chicken is starting to fall off the bone and the vegetables are lovely and soft 3.4.3177
shallow oven/stove top proof casserole dish. *OvenBaked Thai Chicken and Rice*. Using mini chicken filets (chicken tenders to you North Americans), basamati rice, coconut milk, green thai curry paste, a lime, an onion and some red peppers, I had everything in my cupboards and refrigerator today
Slice into small pieces and set aside Take a tortilla and fill with chicken, onion, beans, and cheese (rice is optional) Wrap like a burrito and put the chimichangas on a baking tray lined with baking paper