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- 6 x 110g chicken thigh fillets, trimmed of fat, halved
- 3 tbs (1/4 cup) finely shredded basil leaves
- 1 tbs olive oil
- 4 spring onions, finely chopped
- 1 garlic clove, crushed
- 2 bunches thick asparagus, woody ends trimmed, halved lengthways
- 150g sugar snap peas, topped
- 1 small carrot, cut into thick matchsticks
- 1 red capsicum, thinly sliced
- 1 tsp reduced-salt vegetable stock powder
- Toss the chicken in a bowl with the basil and 2 teaspoons of the oil
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Read the method of this chicken recip »
Tags: Basil, Chicken, grilled, spring, Vegetables
Category: Grilled Chicken Recipes
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- 1 roasting chicken
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1/2 cup sherry or broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 8 to 10 small white onions, halved
- 1 cup fresh or frozen green peas
- 1 cup sliced carrots
- 1/2 cup diced turnip or rutabaga
- 1 cup diced potatoes
- 1/2 cup fresh or frozen corn
- 1/3 cup flour mixed with 1/2 cup cool water to form a paste
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Read the method of this chicken recip »
Tags: Chicken, Stew, Vegetables
Category: Chicken Stew Recipes
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- 1 roasting chicken, about 5 pounds
- 2 tablespoons butter, soft
- dried leaf tarragon
- dried leaf oregano
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 2 teaspoons dried parsley flakes
- 2 small onions, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, quartered
- 1/4 cup all-purpose flour
- 2 tablespoons butter
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Read the method of this chicken recip »
Tags: Chicken, Herbs, Roast, Vegetables
Category: Roast Chicken Recipes
