Peppered Chicken and Vegetables

Peppered Chicken and Vegetables

TIME: 30 minutes
SERVES: 4

INGREDIENTS:
5 chicken thigh fillets
1/2teaspoon green peppercorns
2 tablespoons oil
20 g (213oz) butter
2 cloves garlic, chopped
1 large carrot, chopped
2 celery sticks, sliced
3 tablespoons white wine
2 tablespoons cream
2 bay leaves

RECIPE:
1. Roughly dice the chicken. Crush the peppercorns with the back of a spoon and set aside. Heat the oil and butter in a large pan. Cook the chicken and garlic over high heat in batches for about 3-minutes, or until the chicken is browned.
2. Reduce the heat and add the carrot and celery. Toss well, cover and cook for 3 minutes. Add the wine, cream, peppercorns and bay leaves. Cook, covered, for a further 5 minutes.
Season with salt and pepper, to taste.
NUTRITION PER SERVE:
Protein 30 g; Fat 25 g; Carbohydrate 2 g; Dietary Fiber 1g; Cholesterol 130 mg; 1530 kJ (365 call)

Note: Buy green peppercorns in small cans or jars from supermarkets and delicatessens.

 
 
 

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