Chicken with Figs in Red Wine
INGREDIENTS
2 Chicken Breasts (cut into chunks)
6 Figs
Glass of Red Wine
½ Pint of Chicken Stock
½ Onion (as tolerated)
Garlic (as tolerated)
Oregano
Oil
DIRECTIONS:
Sauté onion and garlic in the oil add the chicken to seal. Add
chicken stock, wine and sprinkle over the oregano and give a
good stir. Then add the figs either whole or cut into halves (you can use either fresh or dried figs). Cover and cook on a low heat for about 1 ½ hours. Add more stock if needed.
Peachy Chicken in White Wine
INGREDIENTS
2 Chicken Breasts
Oil
½ Onion (as tolerated)
Garlic (as tolerated)
2 Peaches
1 Glass of White Wine
½ Pint
Chicken Stock
Mild Paprika
DIRECTIONS:
Sauté onion and garlic in the oil, add the chicken and cook until they are lightly brown. Add paprika, stock and wine. Cut the peaches into wedges and add to the chicken mixture. Bring to the boil, reduce heat and cook until liquid has reduced and is slightly thickened and the chicken is cooked
