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Chicken Ellise recipe
Chicken Ellise recipe from ebjb70 |
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Ingredients4 skinless, boneless chicken breasts8 rashers smoked back bacon (all fat removed and chopped into bite size pieces) 4 medium sized carrots (sliced) 8 mushrooms sliced in half (take off stalks!) 1 onion chopped finely 55g (2oz) butter 1 tbsp oil Salt and pepper to season 2 Chicken stock (eg OXO) cubes (crumbled in 1/4 litre/1/2 pint boiled water) 2 rounded tbsp plain flour 1 rounded tbsp tomato puree. |
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Method1. Turn on slow cooker to high or oven to 180C2. Melt butter and oil in large frying pan and fry chicken until lightly browned all over. Transfer to warmed slow cooker or ovenproof dish if cooking in oven. 3. Do the same with carrots, bacon, mushrooms and onion transferring each ingredient to slow cooker or ovenproof dish as they are browned. 4. Stir in flour, tomato puree and seasoning to frying pan, then slowly add the stock stirring continuously as you bring it to the boil (if it goes lumpy blend in hand blender to smooth the sauce) 5. Pour 3/4 of the sauce over everything in the slow cooker or ovenproof dish, cover and cook for 4 hours in slow cooker or 1 1/2 hours in oven. (Add more of the sauce if needed - heat the sauce again before adding it.) Serve with potatoes and a green veg of your choice. | |||||||||||||||||||
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