Fresh, new recipes
Slow-Cooked Chicken with Carrots and Eschalots
Serves 6, Prep 30 mins, Cook 5 hours
10 chicken drumsticks (150g each)
2 tblsps plain flour
2 tsps dried oregano leaves
Salt and pepper, to taste
¼ cup olive oil
3 large carrots, peeled, halved lengthways, cut into 5cm pieces
6 eschalots, peeled
3 cloves garlic, crushed
½ cup water
¼ cup balsamic vinegar
2 tblsps tomato paste
2 chicken stock cubes (12g each), crumbled
Steamed sugar snap peas, to serve
Finely chopped fresh parsley, to garnish
1 Toss chicken in combined flour and oregano, seasoned with salt and pepper, in a large bowl. Shake off excess, reserving remaining flour mixture.
2 Cook chicken in three batches, adding 1 tblsp oil with each batch. Heat oil in a large, nonstick…
