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- Easy skillet French-style chicken
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- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Nut free
- Egg free
Perfect for those cooler evenings, this simple skillet chicken dish is a hearty winter warmer. It’s loaded with veggies and rich flavour.
- Serves66
- Cook time1 hr 35 mins1 hour 35 minutes
- Prep time30 mins30 minutes
Ingredients
- 1.6kg chicken pieces on the bone
- 2 tbs plain flour
- 2 tbs olive oil
- 50g butter
- 200g brown mushrooms, halved
- 4 bacon rashers, coarsely chopped
- 8 shallots, peeled
- 1 leek, pale section only, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 carrots, peeled, thickly sliced
- 1/2 cup (125ml) Coles Real Chicken Stock
- 1 cup (250ml) dry white wine
Nutritional information
Per serve: Energy: 2124kJ/508 Cals (24%), Protein: 44g (88%), Fat: 30g (43%), Sat fat: 11g (46%), Carb: 7g (2%), Sugar: 4g (4%), Fibre: 4g (13%), Sodium: 844mg (42%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place chicken pieces in a large sealable bag. Add the flour and season. Seal bag and shake to coat.
Step 2
Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken, in batches, and cook for 3 mins each side or until golden brown. Transfer to a plate.
Step 3
Melt the butter in the pan. Add the mushroom. Cook, stirring, for 4-5 mins or until golden. Transfer to a separate plate. Add the bacon and cook, stirring, for 1-2 mins or until light golden. Add the shallot and leek and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 2 mins or until aromatic. Add the carrot and cook for 3-4 mins or until just tender.
Step 4
Add the stock and wine or extra stock and cook, scraping the base of the pan, for 2 mins or until heated through. Return the chicken and mushroom to the pan. Season. Cover and bake for 30 mins. Uncover and bake for a further 30 mins or until the chicken is cooked through and the sauce thickens.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Instead of dry white wine, you can useextra chicken stock.
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Easy skillet French-style chicken
- Serves66
- Cook time1 hr 35 mins1 hour 35 minutes
- Prep time30 mins30 minutes
Ingredients
- 1.6kg chicken pieces on the bone
- 2 tbs plain flour
- 2 tbs olive oil
- 50g butter
- 200g brown mushrooms, halved
- 4 bacon rashers, coarsely chopped
- 8 shallots, peeled
- 1 leek, pale section only, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 carrots, peeled, thickly sliced
- 1/2 cup (125ml) Coles Real Chicken Stock
- 1 cup (250ml) dry white wine
Description
Perfect for those cooler evenings, this simple skillet chicken dish is a hearty winter warmer. It’s loaded with veggies and rich flavour.
Method
Step 1
Preheat oven to 180°C. Place chicken pieces in a large sealable bag. Add the flour and season. Seal bag and shake to coat.
Step 2
Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken, in batches, and cook for 3 mins each side or until golden brown. Transfer to a plate.
Step 3
Melt the butter in the pan. Add the mushroom. Cook, stirring, for 4-5 mins or until golden. Transfer to a separate plate. Add the bacon and cook, stirring, for 1-2 mins or until light golden. Add the shallot and leek and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 2 mins or until aromatic. Add the carrot and cook for 3-4 mins or until just tender.
Step 4
Add the stock and wine or extra stock and cook, scraping the base of the pan, for 2 mins or until heated through. Return the chicken and mushroom to the pan. Season. Cover and bake for 30 mins. Uncover and bake for a further 30 mins or until the chicken is cooked through and the sauce thickens.
