Pan Roasted Chicken & Vegies

You will need:

• Large saucepan
• Chopping board
• Knives
• Boiling water
• Jug
• Spoons

Ingredients:
4 portions of chicken (I used 2 pieces of breast and two legs)
4 stalks of celery
1 leek
3 shallots
5 cloves of garlic - crushed
1-2 cups of chicken stock

1 tbs parsley
salt
butter
gluten free flour

Method:

1. Place a large saucepan on high, while heating, coat the chicken portions in gluten free flour. Melt the butter and quickly add the chicken portions, you want them to be busy crackling away, cooking fast to seal them, once browned (should only take 1min) flip and do the same for other side.
2. Once sealed (brown on both sides) turn heat to med-high and add crushed garlic, coat the chicken in the garlic as it cooks.
3. Pour in chicken stock and reduce heat to med. As that comes to boil, chop celery into thin slices and add, followed by chopped shallots and thinly sliced leeks, and sprinkle in parsley and salt, only start with a little salt as the stock will add some salty flavour as well.
4. Cover and leave for 15mins, turn chicken and ensure there is enough stock (should come up about half way on chicken portions) and cover and cook for further 10mins.

Serving tips & ideas:

• Serve on a bed of rice, potatoes or polenta
• Use home-made stock for those on elimination diet - follow this link for recipe
• Check flavour of sauce after last 10mins - add salt if needed, if you are not on elimination diet you could also add some freshly cracked black pepper.
• For creamier taste, a small amount of cream once taken of heat at end.

Recipe By:

http://cathsguidetocooking.blogspot.com/