Provençal Chicken

Ingredients

• chicken thighs — 800g
• mushrooms — 300g
• diced tomatoes — 400g tin
• white wine — 1/2 cup
• onion — 1
• tarragon — 1 tsp
• potatoes — 600g

Method

1. Brown chicken thighs, set aside.
2. Soften onion and mushrooms in the same pan.
3. Add wine, simmer 2 min, then tomatoes and tarragon.
4. Return chicken, cover and simmer 25 min until cooked through.
5. Boil potatoes, serve alongside.

Ingredients

• chicken thighs — 800g
• bacon — 150g
• mushrooms — 300g
• red wine — 1 cup
• chicken stock — 500ml
• onion — 1
• garlic — 2 cloves
• plain flour — 1 tbsp
• potatoes — 600g

Method

1. Fry bacon until crisp, set aside.
2. Brown chicken thighs in the bacon fat, set aside.
3. Soften onion and garlic in the same pan.
4. Stir in flour, cook 1 min.
5. Add wine, scraping up any browned bits, then stock.
6. Return chicken and bacon, bring to a simmer.
7. Cover and cook low 45 min.
8. Add mushrooms in the last 15 min.
9. Meanwhile boil and mash or steam potatoes.
10. Reduce sauce if needed, serve chicken over potatoes.

Ingredients

• bread — 8 slices
• ham — 200g
• cheddar — 200g grated
• butter — 30g
• plain flour — 1 tbsp
• milk — 1 cup

Method

1. Make a quick cheese sauce with butter, flour and milk.
2. Layer bread, ham and sauce, top with cheese.
3. Grill until golden and bubbling.

Ingredients

• onion — 4
• beef stock — 1L
• butter — 40g
• bread — 1 loaf
• mozzarella — 150g

Method

1. Slice onions thinly.
2. Cook slowly in butter 25-30 min, stirring often, until deep golden and caramelised.
3. Add stock, simmer 15 min.
4. Toast bread, top with cheese and grill until bubbling.
5. Ladle soup into bowls, float cheese toast on top.

Ingredients

• eggplant — 1
• zucchini — 2
• capsicum — 1
• diced tomatoes — 400g tin
• garlic — 2 cloves
• bread — 1 loaf

Method

1. Chop all vegetables into chunks.
2. Sauté garlic, then vegetables until softened.
3. Add tomatoes, simmer 15 min.
4. Serve with crusty bread.