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CookSmart (1st Issue) Page30

CookSmart (1st Issue) Page30

EatSmart Recipes

 

Stewed Chicken with Balsamic Vinegar

"3 Less" Dish

 

Ingredients to serve 4

Skinless Chicken Meat

8 pieces (400 g or about 10 taels)

Onion

1 and 1/2 pieces

Tomato

1 and 1/2 pieces

White Mushroom

6 pieces

Zucchini

3/4 piece

Garlic

2 cloves

Fresh Thyme

some

Chicken Stock

100 ml (about 1/2 cup)

Pasley

some

 

Seasonings

Balsamic Vinegar

100 ml (about 1/2 cup)

Olive Oil

1 tablespoon

Fine Salt

1/2 teaspoon

Ground White Pepper

for taste

 

Cooking Method

  1. Cut the zucchinis, onions and white mushrooms in thick slices. Cut the tomatoes in wedges, chop the garlic and parsley and set aside.
  2. Cut chicken in 8 pieces, season with salt and ground white pepper.
  3. Heat the olive oil in a cooking pan.
  4. Sauté the onions, white mushrooms, zucchini and garlic.
  5. Add the Balsamic vinegar, chicken stock, tomatoes and fresh thyme.
  6. Add the chicken, simmer for 12 minutes, add the chopped parsley.

 

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