Crunchy-topped chicken savoury
( SERVES 4 )
3/9/2005
RELATED RECIPES
1 onion 2 sticks celery 2 cloves garlic 1 carrot 2 tablespoons oil 8 chicken thighs, skinned and boned ¼ cup flour 2 cups chicken stock 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano
Ingredients
(You can click on ingredients to see more related recipes)
| 1 | Onion |
| 2 stalks | Celery |
| 2 cloves | Garlic |
| 1 | Carrot |
| 2 tbsp | Oil |
| 8 | Chicken thighs, skinned and bonned |
| ¼ cups | Flour |
| 2 cups | Chicken stock |
| 1 tbsp | Thyme, fresh |
| 1 to taste | Salt |
| 1 to taste | Black pepper, ground |
| 6 slices | Ciabatta bread |
| 25 g | Butter |
| 1 cup | Tasty cheese, grated |
| ½ cup | Walnuts, chopped |
| 1 tbsp | Oregeno, fresh |
Directions
- Peel onion and chop finely. Wash and trim celery and chop finely. Crush garlic, peel and chop finely. Peel carrot and chop finely. Heat oil in a large frying pan.
- Add onion, celery, garlic and carrot to pan. Cook until onion has softened. Place in a six-cup-capacity oven-proof dish. Cut thighs in half and add to pan. Brown chicken.
- Sprinkle over flour and cook for one to two minutes. Add stock and stir in thyme, oregano, salt and pepper. Cook for 10 minutes. Place mixture in the oven-proof dish with the vegetables.
- Cut bread into cubes. Melt butter and toss bread cubes in butter. Place bread over chicken and sprinkle with cheese and nuts. Bake at 180 degrees C for 35 minutes or until golden.
Wine Match
Related Recipes
Divine Stuffed Chicken Thighs
Preheat oven to 180 degC regular bake. Place chicken thigh on a flat surface and smear with curry paste, chutney or pesto. Lay...
Annabelle White
Orecchiette pesto pasta
Chand Sahrawat looks at food through the eyes of Zoya, her *hospobaby. Here's the recipe for hospobaby's birthday orecchiette...
Celeste Gorrell Anstiss
Chicken, spinach and feta pie
Heat a saucepan, add a little oil and the chopped onion, then cook over a medium heat for five minutes, stirring frequently....
10
Comments