. . . . . . . INGREDIENTS 2 tbsp. butter 2 large carrots, peeled and sliced into coins 1 stalk celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 tbsp. all-purpose flour 700g boneless skinless chicken breasts 3 sprigs fresh thyme 1 bay leaf 350g baby potatoes, quartered 3 cups.

. . . . . . . INGREDIENTS 2 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 1/2 cups. whole milk 1 1/2 cups. low-sodium chicken stock 2 cloves garlic, minced 250g fetuccini pasta 1/2 cup. heavy cream 1 cup. freshly grated Parmesan Freshly chopped parsley, for

. . . . . . . INGREDIENTS 350g noodles 2 tbsp. butter 1 tbsp. vegetable oil 400g boneless skinless chicken breasts, cut into 2cm pieces Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil, divided 1 lb. baby bella (button) mushrooms, thinly sliced 1/2 large onion, chopped 2 cloves garlic, minced 2 tsp. fresh thyme leaves 800ml chicken stock

. . . . . . . INGREDIENTS 125ml balsamic vinegar 2 tbsp. honey 1 1/2 tbsp. whole-grain mustard 3 cloves garlic, minced Kosher salt Freshly ground black pepper 4 bone-in, skin-on chicken thighs 400g baby red potatoes, halved (quartered if large) 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped 2 tbsp. extra-virgin olive

Ready in 25-35 minutes SERVES 2 ADULTS AND 2 CHILDREN . . . . . Ingredients 1  tbsp sunflower oil 2 tsp mild curry paste 2 large boneless, skinless chicken breasts, cut into bite-size pieces 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces 4 tbsp red split lentils 300ml chicken stock 400ml can coconut milk 175g frozen peas

Ingredients:250g sourdough bread (or a hearty substitute), cut or torn into 5cm pieces 200-250g slab bacon, cut into 2cm – 4cm pieces 1 large baking potato—scrubbed, halved crosswise and cut into 4cm wedges 1 large red onion, cut into 2cm wedges 2 tablespoons cold unsalted butter, diced 4 oregano sprigs 1/2 teaspoon crushed red pepper 1/4

Total: 45 min  2 servings . . . Ingredients Kosher salt and freshly ground black pepper 40 cloves garlic (about 3 heads), peeled and trimmed (Use your own discretion if you are not a huge garlic lover). Vegetable oil, for cooking 4 tablespoons unsalted butter 2 skinless breast fillets cut into bite-size pieces  1/4 cup dry white

Cook: 1 hr 35 min 3 servings . . . . . Ingredients 1 (approx. 2kg) whole chicken from Elgin Free Range Chickens Kosher salt and freshly ground black pepper 2 lemons 1 whole head garlic, cut in 1/2 crosswise Good olive oil 2 onions, peeled and thickly sliced 1/2 cup dry white wine 1/2 cup

Original article: https://www.spoonfulofflavor.com/2018/10/08/garlic-sesame-chicken-stir-fry/ Servings: 6 (If you don’t have a big family or hungry kids, then you will be very happy as you enjoy the leftovers for lunch the following day) Yield: 5 SERVINGS  prep time: 15 MINS  cook time: 20 MINS  total time: 35 MINS Garlic Sesame Chicken Stir Fry is an easy meal

Original article: https://simply-delicious-food.com/easy-weeknight-chicken-curry-with-cucumber-yoghurt-and-roti/Written by:Alida Ryder HOW DO YOU MAKE A SIMPLE CHICKEN CURRY? Sear chicken pieces (you can use bone-in pieces or cubed chicken breast) until golden brown all over then remove and set aside. Sauté onions, garlic and ginger until soft and fragrant then add spices. Add tomatoes, stock and cream along with the