Recipe from Gathering: Tales of a Catering Family by Deborah Steward
Enjoy this tasty recipe taken from Gathering: Tales of a Catering Family by Norfolk chef Deborah Steward
1.5 kg diced chicken breast or thigh fillets
40g of butter
1 large diced green pepper
1 large diced red pepper
2 medium diced onions
225g of frozen peas
450g of sliced mushrooms
600ml of chicken stock
600g of dried egg noodles or pasta to serve
125g of butter
75 ml of white wine vinegar
2tsp of hot paprika
2tsp of black pepper
2tsp of salt
In a large hot casserole dish put in 20g of butter and brown the chicken pieces. This is best done in 2 batches.
When they are golden brown remove them from the pan and set aside.
Turn the heat down slightly and into the pan add the other 20g butter red and green peppers along with the onion and cook for 5 minutes until softened. Add the sliced mushrooms and continue to cook for a further 5 minutes.
Put the chicken back into the pan with the vegetables, along with the chicken stock.
Cover and place in the oven at 180c for 30 minutes.
While the chicken is in the oven, put all the ingredients for the BBQ sauce into a small pan and gently bring to a simmer. Leave to reduce slightly, about 15 minutes.
After the chicken has cooked for half an hour add the peas and barbecue sauce.
Return to the oven for a further 15 minutes.
Serve with buttered noodles or pasta.