Crunchy-topped chicken savoury
1 onion 2 sticks celery 2 cloves garlic 1 carrot 2 tablespoons oil 8 chicken thighs, skinned and boned ¼ cup flour 2 cups chicken stock 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano
|8||Chicken thighs, skinned and bonned|
|2 cups||Chicken stock|
|1 Tbsp||Thyme, fresh|
|1 to taste||Salt|
|1 Tbsp||Oregeno, fresh|
|1 to taste||Black pepper, ground|
|6 slices||Ciabatta bread|
|1 cup||Tasty cheese, grated|
|½ cup||Walnuts, chopped|
- Peel onion and chop finely. Wash and trim celery and chop finely. Crush garlic, peel and chop finely. Peel carrot and chop finely. Heat oil in a large frying pan.
- Add onion, celery, garlic and carrot to pan. Cook until onion has softened. Place in a six-cup-capacity oven-proof dish. Cut thighs in half and add to pan. Brown chicken.
- Sprinkle over flour and cook for one to two minutes. Add stock and stir in thyme, oregano, salt and pepper. Cook for 10 minutes. Place mixture in the oven-proof dish with the vegetables.
- Cut bread into cubes. Melt butter and toss bread cubes in butter. Place bread over chicken and sprinkle with cheese and nuts. Bake at 180 degrees C for 35 minutes or until golden.