Ingredients
- 1 teaspoon olive oil
- 4 chicken thigh fillets, skin removed and sliced
- 2 cloves garlic, crushed
- 1 medium brown onion, chopped
- 150g button mushrooms, sliced
- 2 sticks celery, sliced
- 1 medium capsicum, red or green, seeded and diced
- 1 tablespoon plain flour
- 1 cup white wine or chicken stock
- 2 tablespoons tomato paste
- 6 spring onions, chopped
Method
- Brush frying pan with oil
- Saute chicken for 5-6 minutes until almost cooked
- Add garlic and onion, cooking until onion is translucent
- Add mushrooms, celery and capsicum
- In a small bowl combine flour and wine
- Mix in tomato paste and stir until smooth
- Pour onto chicken and stir well until mixture bubbles and thickens
- Cover and cook for 7-10 minutes until capsicum and celery are tender
- Stir through spring onions and serve
Notes
Serving Suggestion Serve with rice or mashed potatoe, honeyed carrots and steamed broccoli
Serves 4
Preparation time 15 min
Cooking time 10 min
