Category: Gluten Free
1250g chicken breast and thighs (equivalent to 10 pieces)
1L chicken stock
30g MAGGI Jus Lie Sauce Mix
50g CHEF Red and Port Wine Reduction Paste
150g small red onions
Prep time: 25 minutes. Cooking time: 25 minutes.
Pan fry the chicken pieces in the oil and butter until it is medium-rare.
Fry the bacon until it is crispy and set to the side. Using the same pan, fry the onions and mushrooms.
De-glace the pan with the Chicken Stock and reduce by 10%.
Next, add the MAGGI Jus Lie Sauce Mix and CHEF Red and Port Wine Reduction Paste. Cook for 3-5 minutes.
Cut the chicken into smaller pieces and cook in the sauce with all the garnish ingredients except the parsley.
To serve, finally sprinkle with the chopped parsley and pair
with your own mashed potato dish as a side to finish.
Why not serve this dish with MAGGI Natural Mashed Potato, ideal for Gastro Pubs.