Tag Archives: Chicken

May11

Donna Hay’s Simmered Tomato & Basil Chicken

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I first tried this recipe when a lovely friend provided us with this meal after the birth of our daughter. I’ve adapted it a little and added beans for a little extra nutrition. This is a quick recipe to make and costs around $7. Serves 4+ and is really easy to adapt for bigger groups by allocating 100g of chicken per person (thanks for this maths tip, Cynth!). This recipe is also dairy, egg and gluten free if you go with white wine instead of stock.

  • 2 chicken thigh fillets or 1 large breast fillet (total 400g), thinly sliced
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 400ml can crushed tomatoes
  • 60ml white wine or chicken stock
  • 1 teaspoon sugar
  • 1/2 cup roughly chopped basil leaves
  • 1/2 cup pitted kalamata olives
  • handful fresh green beans, head and tailed
  • salt & pepper to taste
  • shaved parmesan cheese (to serve on top)
  1. Heat oil in a large frying pan over high heat. Add the onion and garlic and cook for 2 mins until soft.
  2. Add the chicken and cook until brown in colour. Add the tomatoes, wine/stock and sugar. Simmer over low heat for around 10 mins so chicken cooks all the way through.
  3. Add a handful of green beans and simmer a further 5 minutes.
  4. Just before serving, throw in the basil and olives. Season with salt & pepper.
  5. Serve on rice or mashed potato.
May10

Chicken with Onion Sauce

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Once, before Steve and I were married he made this for me and some friends for dinner and it has become a winter staple in our family. To this day the recipe we use is from Steve’s Year 9 Food Technology project book, complete with hand-drawn pictures for presentation and all the processes highlighted in different colours. Originally a Woman’s Weekly recipe, it’s one of those recipes that would be considered very 80’s these days, but I kid you not- everyone always comes back for more. It uses chicken drumsticks which are so very affordable and all the other ingredients are standard pantry items. These quantities makes enough for 4 people, but I always double or triple it depending on numbers. To increase the nutritional value, I will often add some long green beans into the pot to simmer just at the end. This recipe can easily be cooked in a slow cooker. Just follow the steps exactly and replace the oven for the slow cooker. The slow cooker tends to give you a tender ‘shank’ type finish while the oven will keep the structure of each drumstick. With the measures provided this dish will set you back no more than $5. You can serve it on rice but our family likes it best on mash potato.

  • 1kg chicken drumsticks
  • 2 tablespoons oil
  • 1 brown onion, sliced
  • 400g can crushed tomatoes
  • 1 packet french onion soup mix
  • 1 tablespoon soy sauce
  • 1 cup water
  • 3 teaspoons cornflour
  • 1 tablespoon water, extra

1. Heat oil and half the butter in frying pan, add drumsticks and brown.

2. Drain fat from the pan, add remaining butter and sliced onion, cook until tender

3. Add the undrained crushed tomatoes, soup mix, soy sauce and water. Heat through.

4. Place chicken in oven-proof dish, pour the sauce over, cover and bake in a moderate oven for 34 mins.

5. Remove chicken, pour sauce into pan, stir in blended cornflour and extra water, stir until sauce boils and thickens. Pour over chicken.