Kazza's Chicken on the Spot |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I just had a hankering for chicken and french onion soup flavour and came up with this... It's one of my 'crud in the cupboard' recipes which always turn out really good. but you have to enjoy them because i never remember how I did them, so you won't ever have them again. Just make it up from what you have in your cupboard at the time. I used an electric wok with a lid with this recipe. Whatever utensil you use, use the lid so that the liquid does not evaporate too quickly. Try not to taste test using a ladel cause it's that good, you will eat the lot before you are ready to serve. Ingredients:
6 large chicken drumsticks |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1 inch thinly sliced ginger |
1/2 teaspoon chili flakes |
1 tablespoon parsley, chopped |
1 pinch rock salt |
500 ml chicken stock |
1 (225 g) can asparagus, cuts & tips |
1 (40 g) packet french onion soup mix |
Directions:
1. place oil in pan.
2. Once oil is hot, cut drumsticks lengthwise and crosswise to bone so heat and juices can penetrate chicken.
3. Sear chicken until brown on outside.
4. Add Chicken stock, garlic, salt, ginger, chilli and parsley. Simmer rapidly until chicken is cooked through to bone.
5. Simmer for approx 15 mins to allow liquid to reduce slightly and flavours to blend.
6. Add 1/2 packet french onion simmer soup mix a teaspoon at a time, stirring in between to blend.
7. Simmer for further 10 minutes.
8. Add asparagus cuts and tips to warm through for 2 minutes.
9. Strip the chicken from the bone, remove bones.
10. Serve on bed of mash potato, made with sour cream and spring onion mashed together.
11. Sprinkle parsley on top for garnish.
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