Sage chicken & rice
1 large onion, chopped
1 garlic clove, crushed
2 celery sticks, sliced
2 carrots, diced
2 sprigs of fresh sage
300ml/10fl oz chicken stock
350g/12oz skinless chicken breast
fillets, cut into 2.5cm/1in cubes
225g/8oz wild rice
400g/14oz canned chopped
dash of Tabasco sauce
2 courgettes, thinly sliced
100g/4oz lean ham, diced
salt and freshly ground black pepper
• Put the onion, garlic, celery, carrots and sage in a large saucepan, and
pour in the stock. Bring to the boil, cover the pan and simmer for
• Stir the chicken into the pan with the vegetables. Cover the pan and
continue to cook for a further 5 minutes. Stir in the rice and tomatoes.
• Add the Tabasco sauce and season well with salt and pepper. Bring to
the boil, cover and simmer for 25 minutes.
• Stir in the courgettes and ham, and continue to cook, uncovered, for a
further 10 minutes, stirring occasionally, until the rice is just tender.
Remove and discard the sage, and serve hot.
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