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Chicken with Quandong (or Peaches)   HT MC Australian 40mins

Serves 4     Hot   Poultry   Fruit  Vegetables  Main Course   Gluten Wheat free  Eggless   Australia Oceania   Pacifc Rim

Ingredients
50g/2oz Butter
4 Boneless Chicken Breasts, skinned
1 Large Onion, thinly sliced
100g/4oz Warrigal Greens or Spinach, washed and finely shredded
240ml/8fl.oz. Fresh Chicken Stock
Salt and Black Pepper
2 Quandongs (or peaches), peeled, stoned and cut into 12 wedges

Instructions

1. Heat half the butter in a frying pan until hot then add the chicken and cook for 5 minutes on each side until browned. Remove with a slotted spoon and set aside.

2. Reheat the butter then add the onion and sauté for about 5 minutes until softened.

3. Stir in the chicken stock, bring to simmering point then return the chicken to the pan, reduce the heat to medium, cover and cook for 10-15 minutes.

4. Add the greens, season with salt and pepper, mix well then cover and cook for a further 5 minutes.

5. Meanwhile, heat the remaining butter into a frying pan and once melted add the quandong or peach slices to the pan. Sauté for a few minutes, turning once until they are heated through and just softened.

6. To serve - transfer the chicken to a serving platter, arrange the peaches around the meat and pour the sauce over the top. Serve immediately.


 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

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