plain jane cooking - recipes for the novice:

chicken with peaches

ingredients

chicken pieces tinned peach slices or halves cornflour chicken stock

4 1 1 ½

pc can tsp cup

production

1. Heat a frying pan over a medium heat until nice and hot, add a tbs of olive oil and gently place in the chicken and fry until lightly browned (a little extra olive oil may be needed)
2. Remove from pan and place into a casserole dish or small roasting tray
3. Mix the cornflour with a little of the juices from the peaches
4. Add to the frying pan along with the stock and remaining peach juice from the can
5. Simmer for 5 minutes while stirring until thickened
6. Pour over the chicken along with the peaches
7. Place into oven (170°C) and bake for approx. 30 minutes until the chops are cooked
8. Remove and serve

chef notes:

To test if the chops are cooked, remove to a chopping board and with
a sharp knife, cut into the centre and prise open, it should be slightly pink but with no blood showing.

A slight pink colour to cooked pork is fine (and allows for a nice moist meat) as long as there is no blood and the temperature has reached a minimum of 70°C.

If the sauce has not thickened, remove chops, pour sauce into a
saucepan and simmer while stirring until it thickens and combines to a
sauce.

For chicken stock recipe <click here>

email chef@tallyrand.info