Chicken & mixed olive casserole
Ingredients (serves 4)
- 2 tbs olive oil
- 1 red onion, cut into thin wedges
- 2 cloves garlic, thinly sliced
- 8 chicken thigh fillets, trimmed and cut into 4cm pieces
- Salt & freshly ground pepper
- 2 tsp ground fennel
- 250g large marinated mixed olives
- 700g bottle Italian cooking sauce
- Couscous, to serve
Method
- Heat the oil in a large heavy-based saucepan over a moderately high heat. Add the onion, garlic and chicken and stir over the heat for 5 mins or until just beginning to colour. Season with salt and pepper.
- Add the ground fennel, olives and Italian cooking sauce. Cover and simmer over a moderate heat for 8-10 mins. Serve with steamed couscous.
Walnut Chicken Breasts
Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture.
Cook Time: 55 minutes
Ingredients:
- 4 boneless chicken breast halves
- lemon juice
- 6 tablespoons melted butter
- 3 cups bread crumbs, toasted
- 1/3 cup finely chopped onion
- 1/2 cup chopped celery
- 2 teaspoons parsley flakes
- 3/4 cup chopped walnuts
- 1/2 teaspoon seasoned salt
- seasoned salt and pepper
Preparation:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.
How to Make Mock Chicken Marsala at Home
1. In a large nonstick skillet, melt the butter in the oil over medium heat. Sprinkle the chicken on both sides with salt and pepper and lightly dredge in flour, tapping off any excess. Fry the fillets, without crowding, until lightly browned, about 3minutes per side. Transfer to a warm platter and set aside.
2. Add the broth, grape juice, and vinegar to the skillet, increase the heat to high, and stir, scrapping up any browned bits from the bottom. Cook until the liquid has reduced by half, than stir in the vanilla and taste for seasoning. Pour the sauce over the chicken and serve immediately.
