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CHICKEN & WHITE WINE CASSEROLE<br />
500g chicken thigh fillets (cut into about 5 pieces each)<br />
2 tbsp olive oil<br />
2-3 cloves garlic (crushed)<br />
3 rashers bacon (cut into pieces)<br />
2 red capsicums<br />
400g canned diced tomatoes<br />
¼ cup white wine<br />
2 lge sprigs fresh thyme<br />
1. Heat oil in frypan on moderately high heat, add and brown chicken pieces. Remove from pan.<br />
2. Add garlic, bacon and capsicum to pan and cook until capsicum is soft and bacon browned.<br />
3. Add tomatoes, wine and thyme sprigs. Stir.<br />
4. Place chicken pieces into 24cm round shallow dish (I use the pan that came with my extender<br />
kit – it’s perfect!).<br />
5. Pour over bacon mixture and place into <strong>Nu</strong><strong>Wave</strong> oven on 5cm rack.<br />
6. Cook in <strong>Nu</strong><strong>Wave</strong> (level 10), 10cm rack for 45 minutes.<br />
Bon Appetite!<br />
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