Enjoy Nadia Sawalha's delicious herby chicken with croutons, a recipe that was included in our Hungry Girl's Little Black Dress Diet plan.
½ tbsp of oil
1 medium onion, very finely chopped
A handful of button mushrooms
1 tsp tomato purée
a small (!) glass of white wine
250 mls chicken stock (made with liquid concentrate)
4 chicken thighs or breasts, skin removed
1 tsp corn flour mixed with a little cold water
1 bay leaf
1 tsp of thyme or three sprigs of fresh thyme
For the croutons:
3 slices of brown bread
Finely chopped parsley for garnish
Heat the oil in a non-stick pan and fry the onions really slowly until they are soft, but not coloured. If they look like they are screaming and pleading for more oil, splash a little chicken stock in with them. Then throw in the mushrooms and cook for a few minutes stirring all the time.
Now add the tomato purée, and, still stirring, fry for thirty seconds. Pour in the wine and bring up to the bubble and then add the stock and the chicken.
Simmer on a really low heat until cooked through (chicken thighs will take around 25-35 minutes while breasts will take around 15-20). Be careful not to overcook them.
Using a cookie cutter cut the bread into heart shapes. Spray with oil and fry in a hot non-stick pan until golden brown. Set to one side.
When the chicken is cooked through take it out of the sauce and stir the cornflour mixture into the sauce. Cook whilst stirring until the sauce is thickened. Then put the chicken back into the sauce. Sprinkle it with parsley and then adorn with croutons.