Showing posts with label cooking for two. Show all posts
Showing posts with label cooking for two. Show all posts
This recipe I am sharing with you today is one that I spied earlier this week on Delish. It was a part of an easy chicken recipes post. As soon as I saw it I knew I had to make it!
I really love a good chicken curry and I especially adore chicken tikka. It was one of the first curries I learned to cook when I moved over to the U.K. The British are real curry lovers and I was really excited to try this recipe out.
It sounded interesting and delicious. There was a long list of ingredients, but most are spices that we all have in our cupboard. It looked very simple and easy to make despite the long list.
You can break it down into basically three components. The chicken. The sauce. The pasta. A sort of mis en place of individual recipes, that when put together, turn into something quite, quite delicious!
I took the liberty of downsizing the recipe to serve only two people, as there is only me in this house. If you want the full recipe, simply double the ingredients or check out the original recipe on the Delish link.
It worked beautifully and really didn't take me that long to make. The longest time was the marinade time for the chicken.
If you chop all of the aromatics ahead of time, and marinade the chicken, you will be well ahead of the game and should really be able to put it together rather quickly.
I did not always like curry. It was not something we grew up with. My parents would have considered it rather exotic and they weren't much into anything that wasn't simple.
I remember moving to Calgary in the mid to late 70's and staying in a place called Motel Village until we got into our house. The place was run by Pakistanis and the whole motel smelled like curry. I remember being more than a bit revolted by the smell and worrying that all of our clothing would end up smelling like that.
It was not until we moved to Suffield, Alberta in 1979 that I actually tasted curry for the first time and it was love at first taste. Suffield is the British Army Training Unit Services in Canada and I had quite a few British friends there.
One of my friends was having a party and made a whole pot of chicken curry for the party. I remember watching her throw a whole bottle of curry powder into it and thinking to myself, oh my goodness! That is going to be very spicy, but when all was said and done, I really enjoyed it.
Thus began my love affair with East Indian/Asian foods. I have been loving them ever since. Of course this love affair was cemented when I actually moved over to the U.K.!
Moving back here to Canada a few years ago, I was happy to learn that many Canadians actually embrace Indian flavors now and the ingredients for a good curry are not that difficult to procure these days!
I hasten to add that my oldest son also enjoys a good curry. He is a chip off this old block. He has always had a very adventurous palate.
WHAT YOU NEED TO MAKE CHICKEN TIKKA ALFREDO
A rather lengthy list, but it is mostly aromatics and spices, most of which you probably already have.
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken thighs (about 4)
- 1/4 cup (61g) full fat Greek yogurt
- 2 medium sized cloves garlic, peeled and minced
- 1/2 inch knob of ginger, peeled and minced (about 1/2 TBS)
- 3/4 tsp. garam masala
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
For the sauce:
- 1 1/2 TBS ghee or butter
- 1 small brown onion, peeled and minced
- 3 small cloves garlic, peeled and minced
- 1 inch knob of fresh ginger, peeled and minced (1 TBS)
- 1 serrano pepper, seeded, deveined and minced (can use jalapeno)
- 1 TBS garam masala
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cardamom
- 3 ounces (85g) tomato paste (1/2 of a six ounce can)
- 3/4 cup (180ml) water
- 1 tsp honey
- 1/2 cup (120ml) heavy cream
- salt to taste
To serve:
- 1.2 pound (8 oz/340g) bucatini or spaghetti
- freshly grated Parmesan Cheese
- chopped cilantro or parsley to garnish (optional)
- mango chutney
There is really nothing too out of the ordinary here. All of the spices were/are readily available in my small area so I expect that they are in most places.
I could not find serrano peppers, but did have jalapenos and they work very well in their place. Fresh garlic and ginger root are also very easy to find. I try to buy local garlic wherever possible.
HOW TO MAKE CHICKEN TIKKA ALFREDO
This could not be simpler. Just take it one step at a time and before you know it, you can be enjoying this delicious curry also. A homemade sauce and curry paste is infinitely better than anything store bought!
First make the chicken marinade. Mix all of the marinade ingredients together to combine well. Pat the chicken dry with some paper toweling. Place the chicken into a bowl. Add the yogurt mixture and rub it into the chicken really well. Cover and place into the refrigerator to marinate for at least half an hour.
Melt the ghee or butter in a large heavy bottomed saucepan over medium high heat. Add the minced onions, garlic, ginger and peppers. Cook, stirring occasionally, until beginning to soften and just starting to turn brown. (8 - 10 minutes) Reduce the heat to medium.
Add the spices. Cook, stirring for 2 - 3 minutes until very fragrant. Add the tomato paste and cook for a few more minutes until dark red in color. Add the water and the honey, stirring together thoroughly to ensure there are no lumps.
Remove from the heat and stir in the cream. Using an immersion blender, blitz until smooth. Alternately you may do this in a regular blender. If desired you may put it through a sieve.
Return the sauce to the pot and keep warm over very low heat.
Preheat the grill/broiler to high. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
Place the chicken pieces, keeping as much of the marinade on them as possible onto the baking sheet.
Broil under the grill/broiler for 18 to 20 minutes, turning halfway through the cook time. Grill until cooked through and charred in places. Remove to a cutting board and chop into 1/2 inch pieces. Stir into the sauce, and heat through while you are cooking the pasta. Taste and adjust seasoning as necessary with salt.
Cook the pasta in salted boiling water until al dente according to the package directions. Drain well and return to the saucepan. Add the sauce, tossing to coat.
Serve immediately garnished with coriander/cilantro. Pass the Parmesan and mango chutney.
This was really, really good. You could make it hotter if you wanted to do by adding more chilies and cayenne, but I have never been fond of food that is so spicy it bites you back.
This was just right for me as it was. A bit spicy but not over the top, burn the mouth and gut spicy. The sauce was rich and cream and beautifully flavored. The chicken was spiced just right as well and charred in all the right places!
If you are fond of curries you might also enjoy the following:
CURRY COCONUT KING PRAWNS - A simple recipe from Foster's Market, with perfectly cooked prawns in a delicious yet simple sauce. This is the perfect supper for when the nights are starting to draw in a bit and you are wanting something with a bit of heat and comfort.
LAMB ROGAN JOSH - This is a lovely lamb curry with tender juicy pieces of lamb in a beautifully rich spiced sauce. I would put this on the scale of a medium hot curry. Not mild, but not blow your socks off either. This is a moderately spiced curry from Kashmir in the North of India, which is an area which is famous for its aromatic and sumptuous curries!
Yield: 2
Chicken Tikka Alfredo (small batch)
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
If you enjoy a good curry, then you will really enjoy this tasty riff on the traditional alfredo. Nicely spiced, with a rich and creamy sauce, along with plenty of pieces of marinated grilled chicken. This is a winner!
Ingredients
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken thighs (about 4)
- 1/4 cup (61g) full fat Greek yogurt
- 2 medium sized cloves garlic, peeled and minced
- 1/2 inch knob of ginger, peeled and minced (about 1/2 TBS)
- 3/4 tsp. garam masala
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
For the sauce:
- 1 1/2 TBS ghee or butter
- 1 small brown onion, peeled and minced
- 3 small cloves garlic, peeled and minced
- 1 inch knob of fresh ginger, peeled and minced (1 TBS)
- 1 serrano pepper, seeded, deveined and minced (can use jalapeno)
- 1 TBS garam masala
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cardamom
- 3 ounces (85g) tomato paste (1/2 of a six ounce can)
- 3/4 cup (180ml) water
- 1 tsp honey
- 1/2 cup (120ml) heavy cream
- salt to taste
To serve:
- 1.2 pound (8 oz/340g) bucatini or spaghetti
- freshly grated Parmesan Cheese
- chopped cilantro or parsley to garnish (optional)
- mango chutney
Instructions
- First make the chicken marinade. Mix all of the marinade ingredients together to combine well.
- Pat the chicken dry with some paper toweling. Place the chicken into a bowl. Add the yogurt mixture and rub it into the chicken really well. Cover and place into the refrigerator to marinate for at least half an hour.
- Melt the ghee or butter in a large heavy bottomed saucepan over medium high heat. Add the minced onions, garlic, ginger and peppers. Cook, stirring occasionally, until beginning to soften and just starting to turn brown. (8 - 10 minutes) Reduce the heat to medium.
- Add the spices. Cook, stirring for 2 - 3 minutes until very fragrant.
- Add the tomato paste and cook for a few more minutes until dark red in color. Add the water and the honey, stirring together thoroughly to ensure there are no lumps.
- Remove from the heat and stir in the cream. Using an immersion blender, blitz until smooth. Alternately you may do this in a regular blender. If desired you may put it through a sieve.
- Return the sauce to the pot and keep warm over very low heat.
- Preheat the grill/broiler to high. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
- Place the chicken pieces, keeping as much of the marinade on them as possible onto the baking sheet.
- Broil under the grill/broiler for 18 to 20 minutes, turning halfway through the cook time. Grill until cooked through and charred in places. Remove to a cutting board and chop into 1/2 inch pieces. Stir into the sauce, and heat through while you are cooking the pasta. Taste and adjust seasoning as necessary with salt.
- Cook the pasta in salted boiling water until al dente according to the package directions. Drain well and return to the saucepan. Add the sauce, tossing to coat.
- Serve immediately garnished with coriander/cilantro. Pass the Parmesan and mango chutney.
With the advent of summer comes much warmer weather and hotter temperatures. We don't always want to chain ourselves to the stove cooking heavy meals. We desire things which are quicker and easier to make and much lighter to eat.
That is the way it is for me anyways. I don't want to be heating up my kitchen if I can help it and I want to spend more of my time outdoors doing things rather than chaining myself to a hot stove.
This is also the time of year that we begin to be able to enjoy fresh local produce. It is a bit early yet, but in the summer time we want to be taking advantage of all of the fresh local produce that we can.
Lettuce and greens, peas, beans, tomatoes, fruits and berries, corn, beetroot, carrots, etc. I like to enjoy as much of it as I can while it is available locally and in abundance!
I grill a lot in the summer months. I don't have an outdoor grill anymore but I have a very reliable indoor grill. Mine is a Cuisinart Griddler. It is quite ample for my purposes.
I had one of these in the UK that I used all the time. It has flat plates and grill plates and I bought the waffle plates for mine as well. I am prepared for anything and everything! It was one of the things I thought to replace when I went to set up my kitchen here in Canada.
I use the grill plates most of the time. They clean really easily, go in the dishwasher, and the machine itself does a wonderful job of grilling.
One of my favorite salads is the Caesar Salad. It is a popular salad that was invented in Tijuana Mexico in the 1920's by an Italian Chef, Caesar Cardini.
Generally speaking it is composed of fresh green romaine lettuce leaves, and a tangy garlicky dressing made from pounded anchovies, Dijon mustard, garlic, Worcestershire Sauce and Lemon juice. Rich and creamy.
It is most often served topped with crisp garlic croutons, crisp bacon, and shavings of Parmesan cheese.
One of my favorite versions is the Grilled Chicken Caesar Salad, but it is really difficult to find a place that does a really nice one. I don't know why. How hard can it be?
Apparently it must be quite difficult for many places because I have always had a hard time finding on that I really enjoy. The ones I enjoy the most are the ones I make myself.
Anyways, today's recipe is for a delicious hot sandwich based on the idea of a Grilled chicken Caesar Salad, with a toasted artisanal garlic bread base, topped with a Caesar dressing, crisp streaky bacon, grilled Caesar marinated chicken breast cutlets, Caesar dressed sweet romaine lettuce, crisp croutons (optional) and shavings of good Parmesan cheese over top.
A wedge of lemon on the side to drizzle really enhances the tastiness of this fabulous open-faced, fork & knife, sandwich.
WHAT YOU NEED TO MAKE GRILLED CHICKEN CAESAR SANDWICH
Very simple ingredients actually. But you know me. I love simple things best of all! Because everything is so simple you will want to use the best of each ingredient that you can afford.
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
There are a multitude of very good quality Caesar salad dressings out there these days. You want a creamy one, not a vinaigrette. Of course you can make your own. You can find a really tasty and reliable recipe on this blog, Once Upon a Chef.
Romaine lettuce is the only lettuce to use for a Caesar. My mother would never eat anything but Iceberg Lettuce. You could not get her to even try anything else. If it wasn't iceberg she wasn't having it! That is the only lettuce we grew up with.
Imagine my joy at growing up and discovering the wealth of lettuce options that are available out there. One thing I really miss here in Canada is Baby Gem lettuces. It might be available in larger urban centers, but it is just not available here where I live. It makes a great substitute for Romaine or Cos lettuce.
This is the bread that I used for the base of my sandwiches. I cut it into 1/2 inch thick slices on the diagonal. It toasts really well and has a lovely flavor and a sturdy enough crumb to stand up to this sandwich!
I used PC Free From chicken breasts, that have not been fed antibiotics and also PC Free From streaky smoked bacon. In the UK I would use dry cured streaky smoked bacon. (Something else that I miss from the UK! It is bound to happen!)
Croutons are not really necessary due to the bread base, but I recognize that some people just like to have crispy croutons on top of their salad! If that is you, I say go for it!!
HOW TO MAKE A GRILLED CHICKEN CAESAR SANDWICH (FOR TWO)
This is really simple and other than the marinating time for the chicken goes together very quickly. Especially if you have all of the elements assembled and ready to go!
In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
This was a beautiful combination of savory, tangy, salty, crispy, garlicky, deliciousness. I found it to be very filling. The toasted bread did absorb some of the juices from the bacon and the grilled chicken but not overly so. When eaten soon after assembling, it was still quite crisp.
The chicken was moist and tender and had beautiful flavor and well, bacon . . . who doesn't like bacon! The dressed lettuce worked beautifully on top! Don't forget the Parmesan shavings and the lemon for squeezing!
I really quite enjoyed this! It made the perfect light supper!
Some other knife and fork sandwiches in The English Kitchen that you might enjoy are:
SOUTHWESTERN CHICKEN MELT - Chunky cooked chicken mixed with some mayo, taco seasoning, lime juice, green tabasco, plenty of jack cheese and spring onions. Piled onto some toasted bread and grilled until everything melts into hot and spicy melty deliciousness!
HOT YORKSHIRE PUDDING SANDWICHES - Hot roast beef sandwiched together between two crispy Yorkshire puddings, with gravy ladled inside and over top. Served with chips and veg, this is a delicious dinner that everyone will love, Love, LOVE!
Grilled Chicken Caesar Sandwich
Yield: 2
Prep time: 6 HourCook time: 20 MinTotal time: 6 H & 20 M
All the best things you like about a Grilled Chicken Caesar Salad in the shape of a delicious open face sandwich! You will need to marinate the chicken for several hours prior to cooking so bear that in mind when planning!
Ingredients
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
Instructions
- In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
- When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
- Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
- Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
- Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
- Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
All rights reserved The English Kitchen
Thanks so much for visiting! Do come again!
No Fuss Chicken Dinner. I think we all need a recipe just like this one down our sleeves. Something which is perfect for those busy days when everyone has something pressing in their schedule and someplace else to be!
Something which is quick and easy to throw together and basically cooks itself. A quick and easy supper that is delicious and tastes like you have spent hours cooking over the stove!
This delicious crockpot chicken recipe fits the fill on all of those counts. It is a recipe I adapted from a Gooseberry Patch Cookbook entitled Our Best Quick & Easy Casseroles.
I don't know about you, but I personally love the Gooseberry Patch Cookbooks. They are filled with loads of simple and delicious recipes cooked by cooks just like you and me!
This no fuss chicken dinner cooks very simply and easily in the crockpot. All you have to do is to pop all of the ingredients into your slow cooker, put the lid on, turn on the machine and then walk away!
I love easy meals like this one. Not only is it a simple make, but in the warmer months like we are now going into, it helps to provide a hearty and delicious supper for the family without heating up the kitchen overly much!
This time when I made it I took the liberty of downsizing the recipe to feed only 2 to 3 people depending on appetites. I did keep the sauce ingredients at the same amount, which meant that I had lots of lovely gravy to spoon over top.
I made it as a simple supper that I could take the extras over to my daughter and her husband so that she wouldn't have to cook. They lead very busy lives and I thought it was something they would both enjoy. I was right! They did enjoy it!
WHAT YOU NEED FOR NO FUSS CHICKEN DINNER
Very simple ingredients and not a lot of them. If you are wanting to serve more than 2 to 3 people double up on the chicken, potatoes and carrots.
- 2 - 3 boneless, skinless chicken breasts
- 2 baking potatoes, quartered
- 3 carrots, peeled, halved and cut into 3 inch lengths
- 1 can condensed Cream of Chicken Soup (10 3/4 oz/304g), undiluted
- 1/4 tsp garlic powder
- 1/4 tsp herbs de Province
- salt and black pepper to taste
- 2 to 4 TBS water
The original recipe called for a bag of baby carrots. I don't like baby carrots. I can always taste the product they use to wash them in. It is not a flavor I am fond of. I would rather peel and cut up my own carrots to size.
If you are not bothered by baby carrots however, feel free to use 1/4 pound of them.
I know that there are some people who really don't like using canned soups. I am not one of those. If you are however, you can make a simple white sauce with a mix of half chicken stock and half milk based on 2 cups.
You will need:
2 TBS butter
2 TBS flour
1 cup (240ml) milk
1 cup (240ml) chicken stock/broth
salt and black pepper to taste
Melt the butter. Whisk in the flour. Cook for several minutes then whisk in the milk and the stock and cook. stirring constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
You can use this as you would the tin of soup in the recipe. Maybe you are in the UK and you don't have access to condensed cream of chicken soup. In that case just use a regular tin of cream of chicken soup and don't add the water.
The herbs de province were my own addition. I thought it needed something herby, plus I had some homemade herbs de province that I want to be using up. It worked very well and added a lovely flavor to the dish.
HOW TO MAKE NO FUSS CHICKEN DINNER
Nothing could be any simpler. Really.
Take your chicken breasts and place them in the bottom of the crockpot. Season to taste with salt and pepper. Place the prepared vegetables around the chicken.
Whisk together the soup, garlic powder and herbs de province, adding just enough water until you have a pourable sauce. Pour this over the chicken and vegetables.
Cover and cook on the low setting of your crock pot for 7 to 8 hours, giving everything a stir after 4 hours if possible.
Serve hot, spooned out from the crockpot, giving each person a portion of chicken and some of the potatoes and carrots. Spoon some of the sauce over each serving. I added a sprinkle of crispy salad onions on top for a garnish. (In North America use French's or Durkees.)
This was really delicious. It kind of tasted like a Chicken Pot Pie without the crust. Adding the crispy fried onions added another level of texture and a nice taste.
I served it with some peas and carrots on the side. It was enjoyed by everyone, even my son in law, and he is a very fussy man. I call that a win!
I use my crockpot a lot in the summer months. It helps to keep my kitchen cool. Crockpot suppers also come in very handy for when you need to take a portable dinner to a pot luck or other get-together! Here are some of my other favorite crock pot meals:
CROCKPOT SAUERKRAUT SOUP - This delicious soup is always enjoyed by everyone who eats it. Sauerkraut, fresh veg, stock , tomato puree, and smoked sausage combine to make a delicious and hearty meal. No fuss, no muss. Goes great with crusty bread or rolls!
CROCKPOT CHICKEN AND STUFFING - This tastes just like Thanksgiving except it is a lot easier to throw together! Chicken, gravy and stuffing all in one. All you need on the side are some potatoes and a vegetable. Easy peasy, lemon squeezy!
Yield: 2 - 3
No Fuss Chicken Dinner
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M
For those busy days when you know you are not going to have a lot of time to put together a supper. Pop this into the crockpot and get on with your day. 7 - 8 hours later a delicious dinner is served!
Ingredients
- 2 - 3 boneless, skinless chicken breasts
- 2 baking potatoes, quartered
- 3 carrots, peeled, halved and cut into 3 inch lengths
- 1 can condensed Cream of Chicken Soup (10 3/4 oz/304g), undiluted
- 1/4 tsp garlic powder
- 1/4 tsp herbs de Province
- salt and black pepper to taste
- 2 to 4 TBS water
Instructions
- Take your chicken breasts and place them in the bottom of the crockpot. Season to taste with salt and pepper. Place the prepared vegetables around the chicken.
- Whisk together the soup, garlic powder and herbs de province, adding just enough water until you have a pourable sauce. Pour this over the chicken and vegetables.
- Cover and cook on the low setting of your crock pot for 7 to 8 hours, giving everything a stir after 4 hours if possible.
- Serve hot, spooned out from the crockpot, giving each person a portion of chicken and some of the potatoes and carrots. Spoon some of the sauce over each serving. I added a sprinkle of crispy salad onions on top for a garnish. (In North America use French's or Durkees)
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons