GREEN PEPPERCORN CHICKEN
Green peppercorn chicken. Add a wow factor to your next meal with succulent chicken cooked in creamy green peppercorn sauce. Featuring mildly spiced green peppercorns, the creamy sauce is loaded with the goodness of seasonal vegetables. Pair it with pasta, mashed potatoes, rice or naan for a delicious dinner idea!
INGREDIENTS
FRY CHICKEN:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 chicken thighs
- Salt and pepper to taste
MAKE PEPPERCORN CHICKEN:
- 1 tablespoon minced garlic (garlic paste)
- 1 cup broccoli florets
- 1 cup diced carrots
- 1 bunch (about 10) fresh asparagus spears, trimmed and cut into 2cm sticks
- 1 cup milk
- 3/4 cup heavy (thickened) cream
- 55 g canned green peppercorns
- 2 chicken stock cubes, crushed
- 1/2 cup water
- 1 tablespoon chopped chives
- Salt to taste
INSTRUCTIONS
FRY CHICKEN:
- Pat away excess moisture from the chicken thighs with a paper towel. Sprinkle both sides with salt and crushed black pepper.
- Meanwhile heat a large frying pan over medium-high heat. Place chicken in a single layer. Cook, 4-5 minutes on each side or until browned.
- Remove chicken from pan. Set aside.
GREEN PEPPERCORN CHICKEN:
- To the same pan, add garlic. Sauté, stirring, for about a minute or until fragrant.
- Add broccoli and carrot. Sauté, stirring occasionally, for 2-3 minutes or until tender. Add asparagus. Sauté, stirring occasionally, for 2-3 minutes or until tender.
- Add milk, cream, green peppercorns, chicken stock cubes and 1/2 cup water. Simmer 3-4 minutes.
- Add chicken. Add chives. Simmer for another 8-10 minutes or until chicken is cooked through.
Cre: nishkitchen
