Updated: Sep 20, 2018
Here's a scrummy warm summery chicken recipe to cheer you all up.
4 chicken pieces (boneless breast)
1oz flour (you can use gluten free)
2tbs olive oil
1/2 pint chicken stock
2tbs Dijon mustard
2tsp worcester sauce
1/4 pint plain yoghurt (or cream if you must!)
1oz toasted almonds (optional)
4 tomatoes (scored around the middle)
Toss the chicken in the flour
Heat the oil in a large pan and brown the chicken pieces on both sides ( wear pinny - it splatters!!)
Arrange chicken joints in a shallow oven proof dish - about 2.5 inches deep)
Make chicken stock - stir in the mustard and worcester sauce.
Pour over the chicken pieces.
Cover with lid or foil.
Place in oven Gas mark 4 (fan 160) for one hour or until chicken cooked through.
After 20 mins in oven add the tomatoes.
Twenty minutes before the end of cooking stir in the yoghurt.
Sprinkle the finished chicken with toasted almonds.
Serve with rice or potatoes and veg of choice.