Monday, 14 May 2007
Herbed chicken in cider
Not only yummy but also nutritious.
The chicken pieces are fried lightly in butter till golden, then mushrooms are thrown into the pot and it is then seasoned with salt, pepper, mixed herbs and simmered in chicken stock and cider for a good hour. Meanwhile, the rice grains are coated with vegetable oil and cooked with chicken stock in the normal method. Side veg i.e. seasonal asparagus spears are saute' in butter/olive oil and season with salt and pepper.
I love slow cooking method as all flavours and spices can incorporate into the food and it is more rewarding to eat something after waiting impatiently for a little while.
As usual, recipe will only be posted if a) I feel like it or b) somebody asks for it.
Also, due to a mini economic recession, the novice cook will have to plan her weekly meals ahead and there will limited trips to China Town supermarkets :sigh: Therefore in the next few weeks or so the food will be pretty basic (erhmm, actually the novice cook's foods have always been basic).Hopefully the novice cook will still find something interesting enough to write about:D