Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
Let's Get Cooking
- 1 Heat half the oil in a large frying pan. Fry the chicken pieces on both sides until golden brown, approximately 8-10 minutes.
- 2 Add the shallots to the frying pan, and fry gently for a further 3-4 minutes.
- 3 Add the wine and cook for 2-3 minutes, so that the alcohol from the wine cooks off and the liquid reduces by half.
- 4 Add the Knorr Chicken Stock Pot, passata and water and bring to the boil, reduce the heat and simmer for 20 minutes.
- 5 In a separate frying pan heat the remaining oil and fry the mushrooms till lightly coloured. Add the mushrooms, tarragon and diced tomatoes to the chicken and simmer for 2-3 minutes. Serve garnished with chopped parsley.
