Barbecue Sauce Recipe
March 19, 2017
Smoked Chicken Risotto
March 21, 2017
Directions
1Start by pan frying the chicken in a big pan, get colour then take out of pan, place on a tray then into a pre-heated oven.
2(cook for 20-25 mins further) now with the pan back over the heat add the onions and mushrooms and lightly cook, then give it a good dash of white wine, and swill the pan to lift any sediment, then add the tinned chopped tomatoes and gravy, bring to the boil then to a simmer.
3Add the chopped parsley then check for salt and pepper, season accordingly.
4Once the chicken is cooked, there may be some juices in the tray with the chicken, add these to the sauce and then stir in the knob of cold butter, then serve.
Ingredients
6 Mushrooms
3 tbsp Vegetable Oil
1 Onion, diced
Dash White Wine
Half tin of chopped Tomatoes
200 ml Brown gravy (I use Bisto granules to make a simple base!)
Chopped Parsley
Sea Salt
Cracked Black Pepper
Knob of cold Butter