Kazzas Chicken On The Spot Recipes

CHICKEN IN A POT

Steps:

• In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
• Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
• Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
• Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

KAZZA'S CHICKEN ON THE SPOT

Steps:

• place oil in pan.
• Once oil is hot, cut drumsticks lengthwise and crosswise to bone so heat and juices can penetrate chicken.
• Sear chicken until brown on outside.
• Add Chicken stock, garlic, salt, ginger, chilli and parsley. Simmer rapidly until chicken is cooked through to bone.
• Simmer for approx 15 mins to allow liquid to reduce slightly and flavours to blend.
• Add 1/2 packet french onion simmer soup mix a teaspoon at a time, stirring in between to blend.
• Simmer for further 10 minutes.
• Add asparagus cuts and tips to warm through for 2 minutes.
• Strip the chicken from the bone, remove bones.
• Serve on bed of mash potato, made with sour cream and spring onion mashed together.
• Sprinkle parsley on top for garnish.