One pot dinners that you can throw together in just minutes are a lifesaver, they truly are. I just love how easy meals like this come together with Prima Taste Chicken Paste.
After a long day we shouldn’t be spending any more time in the kitchen than we need to. So the less dishes needed to prepare dinner, the better I say.
Ingredients
* 2 tbs olive oil
* 100g unsalted butter
* 4 carrots, roughly chopped
* 1 large turnip, quartered
* 2 onions, quartered
* 2 garlic bulbs, halved widthways
* 200ml white wine
* 1.5kg whole chicken
* 1/4 bunch each thyme, marjoram and rosemary
* 2 bay leaves
* 1L of water
* One pkt of Prima Hainanese Chicken Rice Paste
Method
* Preheat the oven to 160°C. Melt oil and 50g butter in a flameproof casserole dish over medium heat. Add vegetables, garlic & Prima Hainanese Chicken Rice Paste. Cook, stirring occasionally, for 8-10 minutes until onion is caramelised.
* Add wine and cook for 2 minutes or until reduced by half. Add chicken, herbs and bay leaves , then pour over water and bring to the boil. Cover with a lid and transfer to the oven. Cook for 1 hour, removing lid for the final 20 minutes of cooking. Remove pan from oven and set aside, covered, for 30 minutes or until cooked through.
* Remove chicken from pan and set aside. Bring stock to the boil over high heat, add remaining 50g butter and stir until melted. Season and return chicken to pan to serve.
After a long day we shouldn’t be spending any more time in the kitchen than we need to. So the less dishes needed to prepare dinner, the better I say.
Ingredients
* 2 tbs olive oil
* 100g unsalted butter
* 4 carrots, roughly chopped
* 1 large turnip, quartered
* 2 onions, quartered
* 2 garlic bulbs, halved widthways
* 200ml white wine
* 1.5kg whole chicken
* 1/4 bunch each thyme, marjoram and rosemary
* 2 bay leaves
* 1L of water
* One pkt of Prima Hainanese Chicken Rice Paste
Method
* Preheat the oven to 160°C. Melt oil and 50g butter in a flameproof casserole dish over medium heat. Add vegetables, garlic & Prima Hainanese Chicken Rice Paste. Cook, stirring occasionally, for 8-10 minutes until onion is caramelised.
* Add wine and cook for 2 minutes or until reduced by half. Add chicken, herbs and bay leaves , then pour over water and bring to the boil. Cover with a lid and transfer to the oven. Cook for 1 hour, removing lid for the final 20 minutes of cooking. Remove pan from oven and set aside, covered, for 30 minutes or until cooked through.
* Remove chicken from pan and set aside. Bring stock to the boil over high heat, add remaining 50g butter and stir until melted. Season and return chicken to pan to serve.