The chicken pieces were roasted on julienned Spanish onion for 45 minutes in an oven preheated to 190 deg C. A little water was added to the base of the roasting dish (about 50 mls).
After cooling, the chicken stew was stored overnight in the fridge.
The stew was reheated on the hob the next day, with added water and chicken stock. I added two pinches of Herbs de Provence. Heat for at least six minutes under glass.
The flat cut potato pieces were fried in some sunflower oil in a lidded pan, for ten minutes each side at a low heat. The green beans were boiled in slightly salted water for seven minutes, and then they were drained before serving.
No comments:
Post a Comment