Serves 4-6
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }30 ml (2 tablespoons) avocado oil
8 x 150 g chicken thighs, with skin
salt and ground black pepper
250 g (1 cup) Portobello mushrooms
250 g (1 packet) bacon cubes
2 cloves garlic, chopped
a handful of sage
80 ml (1/3 cup) dry sherry
310 ml (1¼ k) cream
Preheat the oven to 180 ° C.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }1. Heat the oil over high heat in a large pan. Season the chicken to taste and fry in oil till the skin is golden.
2. Remove the meat and combine with the mushrooms in a 32 cm x 24 cm baking dish.
3. Fry the bacon and garlic in the same pan until golden brown and spoon over the chicken and mushrooms. Sprinkle with sage.
4. Mix the sherry and cream and pour over the chicken and mushrooms.
5. Cover the dish with foil and bake for 15 minutes.
6. Remove the foil and bake for another 15 minutes or until the chicken is cooked. Serve with soft polenta.
Die eerste episode van kykNET se nuwe dramareeks, Niggies, was skaars uitgesaai toe kykers al…
Nare bedmaats: Raad vir stofmyte deur Anet Schoeman. Hooffoto: iStock/fongleon356 As jy volgende keer tussen…
Sensitiwiteit is nie ’n swakheid of iets wat reggemaak moet word nie. Dis iets wat…
Soms is dit moeilik om die ouer van ’n troeteldier te wees, veral wanneer dit…
Die passievolle kos-entoesias Yolani Abrahams (32) is saam met Herman Lensing een van die beoordelaars…
Vanaf 30 Mei tot 1 Junie, vind dié ekspo plaas by Idlewild Country Estate, net…
Hierdie webwerf gebruik koekies.