Chicken Delight

 

 

 

 

1 chicken leg and thigh

1 potato, sliced and boiled until tender

150g petit pois, placed in a bowl of hot water for 2 minutes then drained

150g string beans, boiled for 3 to 4 minutes then drained

parsley to garnish

For gravy

1 chicken stock cube

1 tbsp plain flour

 

Wash and season the chicken with salt and black pepper. Fry in sunflower oil until golden on both sides. Drain away excess oil from the chicken. Place in a hot oven and cook until tender. Use the juices from the chicken together with the stock cube to make the gravy. Add 1 tbsp. plain flower, stirring constantly for 3-4 minutes until the gravy thickens.  Garnish with the parsley and serve hot.

TNT Food Beverley Ogle-Young

 

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