• 1 large eggplant, cut into 2.5cm pieces
  • 2 large zucchini, thickly sliced
  • 1 red capsicum, halved, thickly sliced
  • olive oil cooking spray
  • 8 small chicken drumsticks, skin removed
  • 2 cups Italian tomato pasta sauce
  • 1/3 cup dried risoni pasta
  • 1/2 cup small basil leaves

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  • 1 tbs olive oil
  • 700g chicken thigh fillets, excess fat trimmed, quartered
  • 3 bacon rashers, rind removed, coarsely chopped
  • 200g button mushrooms, halved
  • 2 garlic cloves, crushed
  • 40g (1/4 cup) plain flour
  • 375ml (1 1/2 cups) chicken stock
  • 250ml (1 cup) white wine
  • 2 tsp chopped fresh thyme
  • 1/4 cup chopped fresh continental parsley
  • 300g dried risoni pasta
  • 230g (1 1/2 cups) frozen peas
  • 10g butter

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  • 3 pounds chicken pieces, without skin
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 teaspoon dried rosemary, crumbled
  • 3 garlic cloves, sliced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 cup fresh parsley, chopped
  • 1/2 lemon, thinly sliced, optional

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  • 2 (14 oz) cans red beans, small or kidney beans
  • 4 boneless chicken breast halves, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin

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  • 4 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1/2 cup diced carrot
  • 1/2 medium sweet bell pepper, finely chopped
  • 2 garlic cloves finely chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 1/2 to 3 1/2 pounds chicken parts
  • 1 can diced tomatoes (14.5 ounces)

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  • 1 stewing or frying hen, cut up
  • 3 cups chicken broth
  • 3 to 4 cups water
  • 1 teaspoon dried leaf thyme
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 carrots, diced
  • 2 cups diced potato
  • 1/2 cup frozen baby lima beans
  • 1 medium onion, chopped
  • 1/2 cup sliced celery
  • 1/2 cup corn kernels, frozen
  • 1 tablespoon chopped parsley

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