My Mum and Dad thought it was lovely and I only made it up the day I made it as I was so sick of left over Christmas chicken and wanted to do something different with the left overs.
Seeing how I just made it up with what I had and as I went a long I needed to get it recorded before I forgot what I did so here it is.
1 medium onion
1 clove of garlic
2 stalks of celery
2 cups of shredded cooked chicken
1 tbsp tomato paste
1 pkt cup of soup cream of chicken
Pepper for taste
½ tsp chicken stock
1 cup water approx.
8 dried apricots
1 large tomato
I chopped the onion and fried it in a little olive oil and
then added the finely chopped garlic (or crushed).
When they had softened I added the finely sliced celery
slicing the sticks lengthwise first and then into thin slices.
Once they had cooked for about 5 minutes stirring so they
didn’t stick or burn I added all the chicken shredding it with my fingers as I separated
it from the bones, skin and stuffing. (the dog certainly got a nice bowl of
left overs.)
I cooked this for about 5 minutes while making up the sauce.
For this I blended the tomato paste and cup of soup with
some of the water; added pepper and chicken stock for more flavour.
After adding this to the pan I added more water to make sure
the chicken would be thoroughly coated. I then tipped this into an oven proof
dish, added some finely chopped apricots and placed in a 180 °C preheated oven to
come to a good simmer. I added a chopped tomato (quartered and then each piece
halved again) about halfway through this cooking.
I roasted some potatoes and onions in the oven at the same
time (Putting them in earlier when I first started making the dish) and added
freshly cooked vegetables.
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