Tuesday, 18 September 2012

Chicken and Sultana Casserole

Je suis un peu triste en ce moment in english, I'm pretty sad right now lol thank you Google translate :) Missing the hubby like mad who is in an oil rig somewhere in Egypt since Thursday 13th of September (my birthday!) hence I decided to cook and blog to cheer myself up a little bit ;)

So our dinner for tonight is called Chicken and Sultana Casserole...

Total Time:
15-20 min
5-7 min
8-10 min

Serves 4
  • 60g (2oz) butter
  • 500 g (1lb) chicken strips
  • 1 tsp minced garlic
  • 2 red onions chopped
  • 155g (5oz) button mushrooms, sliced
  • 1 1/2 tbsp plain flour
  • 125g (4oz) sliced ham, chopped
  • 185mL (6fl oz) chicken stock
  • 4 tbsp white wine
  • 440g (14oz) canned peeled tomatoes, drained and chopped
  • 90g (3oz) sultanas (Sultanas and raisins are both dried white grapes but sultanas are from seedless varieties. They are golden in color and tend to be plumper, sweeter and juicier than other raisins)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
How To Cook:
  1.  Melt butter in a large frying pan and cook chicken over a medium high heat for 4-5 minutes. Remove from pan using slotted spoon and set aside to keep warm.
  2. Add garlic, onions and mushrooms to pan and cook for 3 minutes. Stir in flour and cook for 1 minute longer. Return chicken to pan with ham, stock, wine, tomatoes, sultanas, parsley and basil and cook until sauce thickens slightly. Serve with rice.

 Happy eating and see you again next time!

1 comment:

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