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Ingredients :
Serves 4
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4 chicken joints, skinned
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125g / 4oz pitted dried prunes
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2 bay leaves
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12 shallots
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2 tsp olive oil
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125g / 4oz small button mushrooms,
wiped
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1 tsp soft dark brown sugar
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½ tsp wholegrain mustard
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2 tsp tomato purée
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150ml / ¼ pint light ale
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150ml / ¼ pint chicken stock
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salt and freshly ground black pepper
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2 tsp corn flour
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2 tsp lemon juice
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2 tbsp chopped fresh parsley
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flat-leaf parsley, to garnish
To serve :
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mashed potatoes
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seasonal green vegetables
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Method :
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Preheat the oven to 170°C/325°F/Gas
Mark 3. Cut each chicken joint in half and put in an ovenproof
casserole with the prunes and bay leaves.
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To peel the shallots, put in a small bowl
and cover with boiling water. Drain the shallots after 2 minutes and
rinse under cold water until cool enough to handle. The skins should
then peel away easily from the shallots.
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Heat the oil in a large, non-stick frying
pan. Add the shallots and cook gently for about 5 minutes until
beginning to color. Add the mushrooms to the pan and cook for a further
3-4 minutes until both the mushrooms and onions are softened.
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Sprinkle the sugar over the shallots and
mushrooms, then add the mustard, tomato purée, ale and chicken stock.
Season to taste with salt and pepper and bring to the boil, stirring to
combine. Carefully pour over the chicken. Cover the casserole and cook
in the oven for 1 hour. Blend the corn flour with the lemon juice and 1
tablespoon of cold water and stir into the casserole. Return to the
oven for a further 10 minutes or until the chicken is cooked and the
vegetables are tender. Remove the bay leaves and stir in the chopped
parsley. Garnish the chicken with the flat-leaf parsley. Serve with
mashed potatoes and vegetables.
Nutritional Facts per 100g :
energy 89kcals/377kj protein 10g carbohydrate 8g fat 2g fiber 1.6g sugar 4.3g sodium 0.1g
√ cow's
milk-free
√
egg-free
√ nut-free
√ seafood-free |
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